Pumpkin season! Fall brings about squash and of course pumpkin.  I am a huge pumpkin spice fan.  So of course I have been making pumpkin spice latte‘s, muffins and smoothies.  Through this process I have grown to love pumpkin even more and have branched out with my recipes.

Using pumpkin this fall is great because pumpkins are in season and super fresh.  It has also been a great way to get some extra vitamins and minerals into my body.  My son has taken to eating pumpkin muffins and this pumpkin soufflé.  He is a super picky eater so this has been a nice surprise.

Pumpkin has many benefits like aiding in weight loss.

It’s packed with fiber so it makes you feel full longer.  There’s about seven grams of fiber in one cup of pumpkin, so you can ditch the usual alternative of whole grain bread.  Pumpkin also contains a high amount of beta carotene, which helps keep healthy eyes but can also help fight certain types of cancer.  It also has a lot of vitamin C that can help boost the immune system.  Fall can bring about seasonal cold and flu so keeping the body healthy is a priority for most.  With all those benefits, who wouldn’t want to use pumpkin all the time?

I found inspiration for this recipe from a mediterranean book but the original recipe used potato.  Potatoes don’t agree with me so I wanted to find another vegetable that would taste great.  Cauliflower is such a useful vegetable because it can be used to substitute many things.  In a rice dish, cauliflower can but used in the place of rice.  In this dish I used cauliflower in place of potatoes.

This pumpkin cauliflower soufflé recipe is super simple and makes a great main or side dish, depending on your needs.  It also makes a great leftover breakfast the next day!  The creaminess and flavor of this soufflé will keep you wanting more!

Cheers,

Val

Pumpkin Cauliflower Souffle
Print Recipe
This pumpkin cauliflower soufflé recipe is super simple and makes a great main or side dish, depending on your needs.  It also makes a great leftover breakfast the next day!  The creaminess and flavor of this soufflé will keep you wanting more!  
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Pumpkin Cauliflower Souffle
Print Recipe
This pumpkin cauliflower soufflé recipe is super simple and makes a great main or side dish, depending on your needs.  It also makes a great leftover breakfast the next day!  The creaminess and flavor of this soufflé will keep you wanting more!  
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees F, grease a large baking dish and set aside.
  2. Cut the pumpkin into four pieces, scoop out the seeds and place the pumpkin in lightly greased baking dish (flesh side down). Stick the pan in the oven to roast for 20 minutes.
  3. Wash half a head of cauliflower and cut into florets. Place in a pot of boiling water for 8-10 minutes.
  4. Once the pumpkin has roasted, remove from the oven and allow to cool for 10 minutes. When the pumpkin has cooled, remove the skin, cut into chunks and put in a food processor. Alternatively a potato masher can be used.
  5. Add steamed cauliflower, ghee (or butter), salt, nutmeg and egg yokes to the processor (or bowl if using a potato masher). Mash all ingredients until mixed well.
  6. Add the soft goat cheese and parsley to the processor or bowl and mix. Add the mixture to a greased casserole dish.
  7. Whip the egg whites in a separate bowl until frothy. Gently fold egg whites into the pumpkin-cauliflower mixture. Be careful not to over stir.
  8. Place baking dish in the 400 degree oven and bake for 30 minutes.
Recipe Notes

You can use 1 1/2 cans of pumpkin puree instead of a whole pumpkin.

If you are dairy free, 2-4 Tbs of nutritional yeast can be used but it will alter the taste a bit.  You can also leave both out but may want to add a tad more sea salt.

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