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Cauliflower & Parsnip Soufflé with Pecan Topping

  • Author: Carol Green
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Yield: 8 1x


A great low carb alternative, cauliflower and parsnip puree baked into a fluffy souffle and topped with pecan and parmesan.



1          Head of Cauliflower, approximately 1.5 Lb.

4          large Parsnips, approximately 1.5 Lb.

6          Eggs, separated

4          oz Cream Cheese

½         tsp. Lake Barkley Fried Chicken Seasoning

1          tsp. Salt

½         cup Parmesan Cheese, finely grated

½         cup Pecans, chopped


  • Separate the cauliflower into large florets, and peel and chop the parsnips.
  • Heat a large steamer pot and steam the vegetables until soft.
  • Prepare a 10-inch casserole dish with butter.
  • Puree the vegetables in a food processor or blender until smooth.
  • Add the cream cheese and seasonings, taste, and add the egg yolks.
  • Beat the egg white until soft peaks form.
  • Remove the vegetable puree to a bowl, and fold in the egg whites, a little at a time.
  • Pour into the casserole dish, and top with half the parmesan cheese.
  • Bake at 400 F for 30 minutes,
  • Remove from the oven, add the pecans and rest of the cheese, return to the oven and bake until firm, approximately 10 minutes longer.