An easy Cauliflower Ghee Soufflé recipe that can still make an impression. Get all the buttery flavor without the dairy.
Recipe type: Entree Cuisine: American Prep time: 10 mins Cook time: 50 mins Total time: 1 hour

Ingredients

• 1 head of cauliflower cut into florets
• 6 organic pastured eggs
• 3 organic pastured egg whites
• 1 cup coconut cream
• sea salt
• black pepper
• 4 TBS Mama Sattva Ghee

Instructions

1. Take the clean florets and spread them on a cookie sheet.
2. With a teaspoon spread a bit of ghee on every one of the florets.
3. Sprinkle lightly with sea salt
4. Roast the cauliflower florets for about 20 minutes at 400°F or until browned on top and tender.
5. In the meantime put eggs, coconut cream, salt and pepper in a blender and blend until frothy.
6. Beat whites in a bowl with an electric mixer at high speed or with a hand whisk until they just hold stiff peaks gently fold into egg mixture until just combined.
7. When the cauliflower florets are ready, let cool, then incorporate in to egg mixture, gently so not to deflate it.
8. Grease a souffle’ dish generously with ghee, then gently pour in the egg mix, leaving about an inch form the top.
9. bake at 400°F for about 30 minutes or until nicely browned at the top.
10. Serve immediately!