Cauliflower Souffle with Roasted Bone Marrow & Smoked Gouda
This fluffy cheese-and-cauliflower soufflé is a great addition to almost any meal. The gouda provides an unexpected smokey flavor that compliments the roasted cauliflower. This would be a great substitution for mashed potatoes.
Total time: 20 minutes / serves 4
ingredients
- ⅓ cup ghee, lard, tallow, brown butter, or fat of choice
- 1 head of cauliflower, broken apart for roasting
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ¼ cup roasted bone marrow
- 2 eggs
- ¼ cup smoked gouda, parmesan, or cheese of choice
- ¼ cup Crème Fraîche
Method
Preheat oven to 400° F. In a small saucepan, heat up your fat of choice over low heat. While fat is melting, break apart cauliflower into chunks to roast.
Place cauliflower in a large bowl and coat with melted fat. Lightly season with salt, and toss cauliflower to completely coat. Place on a sheet tray and bake until golden brown and slightly crisp.
Transfer all ingredients into a food processor and process until smooth. Pour cauliflower mixture into a souffle dish, ramikin, or any oven safe dish.
Bake at 400° F until golden and crispy on top. Serve hot.
Want to learn how to roast bone marrow?
Want to learn how to make your own crème fraîche?
