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Nutrition Facts
Serving Size 228 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 400 mg 133%
Sodium 580 mg 24%
Total Carbohydrate 7 g 2%
Dietary Fiber 2 g 7%
Sugars 3 g
Protein 24 g
Vitamin A 20% Iron 15%
Vitamin C 45% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Easy 1 Step Cauliflower Souffle

Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

1 Tbsp H-E-B Sunflower Oil with Garlic & Herb Flavors
3/4 cup(s) Parmesan cheese, divided use
8 large eggs
4 Oz goat cheese
1/3 cup(s) milk
2 Tsp H-E-B Texas Prime Seasoning
7 .0500 Oz Cauli Rice
1/2 cup(s) green onions, finely chopped, divided use
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Place a foil-lined baking sheet in the oven. Preheat oven to 350ºF.
Divide sunflower oil between four, 4-inch soufflé dishes. Use a paper towel to spread oil evenly all over the inside of each.
Coat insides of souffle dishes evenly with grated Parmesan cheese, reserving any excess.
In a blender, add eggs, goat cheese, milk, Texas prime seasoning, remaining Parmesan, Cauli Rice and half of green onions. Blend 1 minute.
Divide egg mixture equally between souffle dishes then place on preheated baking sheet in oven. Bake 35 to 40 minutes or until surface is dry and lightly brown.
Sprinkle with remaining green onions and serve immediately.
Alternatively, add filling to an unbaked pie shell and bake 45 to 55 minutes. Serve as a quiche.


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