Cauliflower Spoonbread | Cook for Your Life
Cauliflower Spoon Bread - Pudín de Coliflor - recetas anti-cancer recipes - Cook for Your Life

Cauliflower Spoonbread

Rated 5 out of 5
5 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

When our founder Ann Ogden Gaffney wants a light supper, she turns to souffles and spoonbreads with pureed vegetables and a little cheese, which she enjoys with a crisp green salad. A basic puree with...


  • 1 medium cauliflower, rinsed and trimmed
  • 1½ cups whole milk or 2% milk
  • 2 to 3 cardamom pods, or to taste
  • 1 bay leaf
  • Salt
  • 1 tablespoon unsalted butter
  • 2 eggs separated, and,
  • 1 egg white
  • ½ cup crumbled feta cheese
  • Pinch of cream of tartar
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Nutrition Facts


203 cals


12 g

Saturated Fat

7 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


13 g


8 g


3 g


12 g


673 mg


  1. Preheat oven to 375°F. Grease a 2-quart, deep-sided baking dish or soufflé dish.
  2. Break the cauliflower into florets. Set ½ cup of florets aside to be used in Step 3. Combine the milk, cardamom pods, bay leaf, and ½ teaspoon salt in a pot and bring to a boil. Add the florets, partially cover, and reduce the heat to a simmer. Cook until florets are soft, about 10 minutes. Remove pot from the heat.
  3. Reserve ½ cup of the milk and discard the cardamom and bay leaf.  Put the cauliflower into a blender with 1/2 cup of the cooking milk and blend until puréed. (Use caution when blending hot liquids.) Taste for salt. Let cool slightly. Add the egg yolks and blend at high speed and pour into a large bowl.
  4. While the florets are simmering, heat the butter in a small frying pan. Take the reserved cauliflower and roughly chop. Fry in the butter until soft and golden. Fold into the cauliflower purée along with two-thirds of the feta cheese.
  5. In a medium bowl, beat the egg whites and cream of tartar until stiff peaks form. Take a spoonful and add it to the cauliflower to break up the purée. Add in the rest and gently fold into the cauliflower mixture. Scrape into the prepared dish, sprinkle with the remaining feta and bake for 40 minutes, or until puffy and golden. Serve immediately.

Chef Tips

If you have vegetable or potato leftovers, you can easily turn them into dinner by pureeing them and using the method of adding eggs described in steps 3 & 5 of this recipe. Add cheese or herbs to taste.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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