I served it with roasted zucchini and crock pot kalua pork.
Cheesy Cauliflower Souffle:
Copied from: TheIronYou
1 cup / 250 ml milk (your choice of milk, I used almond milk)
1 medium cauliflower head, washed, trimmed and cut into florets
1 clove of garlic, peeled
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
3 large free-range organic eggs, divided
1 cup / 80 gr grated sharp cheddar cheese (or other sharp cheese)
3 tablespoons grated Parmesan cheese
1 tablespoon butter
Preheat oven to 425°F (210°C). Brush the sides of 2-quart soufflé dish (or 6 ramekins) with butter and coat the bottom and sides with grated Parmesan cheese, knocking out excess. Set aside.
In a large saucepan add cauliflower florets, milk, garlic clove, salt and pepper.
Bring to a boil, then reduce to a simmer, partially cover with a lid and cook for 15 minutes.
In the meantime, in a large bowl with an electric mixer fitted with whisk attachment (or in the bowl of a heavy-duty mixer), whip egg whites with a pinch of salt, starting on low, increasing incrementally to medium speed until soft peaks forms, about to 2 to 3 minutes. Set aside.
When the cauliflower is cooked, remove from the heat and with an immersion blender, blend until smooth and creamy (be careful not to splatter yourself).
Add egg yolks, one at a time, working quickly to make sure that they don’t poach. Stir in cheese.
With the help of a spatula gently fold egg whites into cauliflower mixture and pour into the prepared baking dish.
Transfer to oven and reduce temperature to 375°F (190°C). Bake until top has lightly browned and soufflé has risen about 25 to 30 minutes if you’re using the soufflé dish or 15 to 20 minutes for the ramekins.
Serve immediately (before the soufflé collapses).
One serving yields 160 calories, 8 grams of fat, 14 grams of carbs and 11 grams of protein.