You still get the comforting cheesiness, but I’ve bulked it up with low calorie cauliflower whilst skipping the cream and only using one egg yolk. You could have it as a light meal with some bread and a green salad or some celery sticks for dipping.
Serves 4, 150 Calories and 6.5g fat per serving (325 Calories and 24g fat per serving of a typical full-fat cheese soufflé)
- 600g fresh cauliflower (or one small head), cut into 1 inch pieces
- 1 egg, beaten
- 60g half fat cheddar cheese, grated
- 1 tsp. vegetable oil
- 3 tbsp. (15g) grated parmesan cheese
- 2 tsp. cornstarch or arrowroot
- 60ml chicken stock
- 2 egg whites, whisked until stiff
Preheat oven to 175°c.
Steam the cauliflower until soft.
Combine the drained cauliflower with the whole egg, oil, and both cheeses.
Combine the cornstarch or arrowroot powder with the chicken broth and stir until smooth, then add to the cauliflower mix.
Fold in the beaten egg whites until thoroughly combined.
Pour the mixture into a large greased soufflé dish and bake for 20-25 minutes until puffed and firm. You can use individual ramekins instead but will need to reduce the cooking time.