Cauliflower Souffle With Chicken Meatballs

Cauliflower Souffle With Chicken Meatballs


  • 400 g chicken meat (chicken breasts)
  • 1 cauliflower
  • 1 onion
  • 1/2 small leek
  • 200 g Brussels sprout (or other green vegetable)
  • 1 garlic clove
  • sea salt
  • pepper
  • 2 egg whites
  • 1 cup of mineral water
  • parsley


Separate cauliflower into florets, and Brussels sprouts if large cut into half. Chop onion and leek and fry a bit on allowed oil. One third of fried onion separate and leave on a side for meatballs, and the remaining unite with other vegetables. Spice with salt and pepper per your taste and sprinkle with chopped parsley. Mix all ingredients and transfer into baking dish. Make meatballs of chicken meat. Cut the meat into cubes, then finely chop it into blender or food processor. Unite it with two thirds of fried onion and finely chopped garlic, then spice it. Form meatballs. Whisk egg whites with mineral water and put the mixture over vegetables. On a top arrange prepared meatballs. Sprinkle all with oil and bake in the oven on 200 degrees about 30 minutes.

Cauliflower Souffle With Chicken Meatballs

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