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One last cheddar recipe to round out the week!  See my Cheddar Pizza Bites and Roasted Garlic Cheese Dip to get the full scoop on the contest and to learn more about Cabot Cheese.

Cauliflower gougeres


  • 4 tbsp butter, chunked
  • 1/4 tsp salt
  • 1 ground red pepper
  • Head cauliflower, riced
  • ½ c all-purpose flour
  • 1 c whole wheat flour
  • 3 large eggs
  • 6 oz cheddar cheese, shredded
  • 1/4 fresh parsley leaves, finely chopped
  • 2 tsp fresh chives, chopped
  • 2 tsp baking powder
  • 1 tsp lemon peel, grated


Preheat oven to 350F. Line 2 large cookie sheets with parchment paper. In a large pan on the stove, heat butter until melted.  Add salt, cauliflower and cayenne and stir to coat thoroughly, cooking for 2 minutes. Remove from heat. With wooden spoon, stir in flour all at once until mixture forms ball and leaves side of pan. Add eggs, one at a time, beating well after each addition, until batter is even. Stir in cheese, parsley, chives, and lemon peel until well mixed.  Use two spoons to make small balls and place onto prepared cookie sheets. Bake 30 to 35 minutes or until puffed and golden brown.

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I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.