We are still on a light vibe at home – for this “King of the Fortnight” (an event for blogs written in Portuguese) I needed to prepare a dish with cauliflower. I searched for light and healthy recipes and ended up with 2 that sounded good – this soufflé is one of them.
I love soufflés and even though this is a lighter version I wasn’t disappointed with the result – the only problem was to photograph it while still puffed. :)
Broccolini and cauliflower soufflé
adapted from a Brazilian magazine
1 small onion, finely chopped
1 teaspoon olive oil
1 bunch broccolini, cooked and chopped into small florets
2 cups cauliflower florets, cooked
2 heaping tablespoons light mayonnaise
200g non-fat regular yogurt
2 egg whites
salt
freshly ground black pepper
1 tablespoon grated Parmesan cheese
Preheat the oven to 180ºC/355ºF.
Place the olive oil in a large saucepan and heat over medium heat. Add the onion and cook until lightly golden. Add the broccolini florets and cook for 5 minutes over low heat. Remove from heat and spread the florets in a soufflé pan. Sprinkle with salt and pepper. Set aside.
Beat the egg whites until stiff peaks form.
In a food processor or blender, process cauliflower, mayo and yogurt. Place this paste in a bowl, add the egg whites and mix gently. Season with salt.
Pour this mixture over the broccolini and sprinkle with the parmesan. Bake for 20 minutes – I needed 30.
Serve immediately.
Makes 4 servings with 130 calories, 5g fat and 3.86g fiber each
