The cauliflower cloud omelette is a slightly different kind of omelette, it almost looks like a cake and feels really fluffy like a cloud.

I made it using only one whole egg and more egg whites, and it is the latter that will give the omelette its airy and delicious appearance.

Of course, there are also other ingredients that make it appetizing, let me explain how I prepared it.

If you like eggs, here are some other quick recipes you can click on below in the bold red text:

Ingredients

Let’s see what ingredients we need to prepare the recipe

Tools

An immersion blender, a pan to cook the omelette

Take a medium-large cauliflower and after cutting it into florets, wash it well under water and then put it to boil.
When it reaches a soft consistency, such that you can pierce it with the tines of a fork, turn off the heat and drain it, set it aside.
In a bowl, pour our egg whites, which we will whip to stiff peaks, just as if you were preparing a cake.
Once it is nice and fluffy, add, the whole egg that you have previously beaten, the salt, 50 g of grated Parmesan cheese, and our reserved florets.
Mix all the ingredients together, stirring from bottom to top.
Now it’s time to take our basil leaves, a good handful, and put them in the immersion blender cup along with three tablespoons of oil and a pinch of salt. Blend until you get a sort of basil oil.
At this point, take the pan, grease the bottom and with a spoon, start pouring the mixture inside. Once you have placed it all inside, sprinkle the surface with the remaining 20 g of grated Parmesan cheese and our basil-flavored oil.
Bake in a preheated, ventilated oven at 340°F for about 15/20 minutes. After fifteen minutes, check the omelette for doneness. If it doesn’t seem set, leave it for a few more minutes.
Remove from the oven and enjoy this soft and delicious cloud.

If you prefer, you can also use a good grated pecorino instead of Parmesan.

If the omelette is not consumed entirely, it should be stored in the refrigerator covered.

Will you make this omelette that looks like a cake?
I recommend trying it and tasting it; you’ll see that you’ll like it even if you’re not a fan of cruciferous vegetables, such as cabbages and cauliflowers.

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