Cauliflower and Goat Cheese Soufflés

Name: Cauliflower and Goat Cheese Soufflés
Total time: PT0D0H0M
Yield: serves 4
Ingredients: Unsalted butter, for greasing; 3 tbsp. finely grated parmesan; 8 oz. cauliflower florets, chopped; Kosher salt and freshly ground white pepper, to taste; 5 oz. plain goat cheese; 1 ⁄ 4 tsp. freshly grated nutmeg; 3 eggs, plus 5 whites

Serves
serves 4

JOSEPH DE LEO

Adding puréed cauliflower to an appetizer-sized soufflé gives the dish the heartiness to be a vegetarian main when served with a salad.

Ingredients

Unsalted butter, for greasing
3 tbsp. finely grated parmesan
8 oz. cauliflower florets, chopped
Kosher salt and freshly ground white pepper, to taste
5 oz. plain goat cheese
¹⁄₄ tsp. freshly grated nutmeg
3 eggs, plus 5 whites

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Instructions

Step 1

Heat oven to 375°. Grease four 8-oz. ramekins with butter and coat with parmesan; place on a baking sheet and chill. Cook cauliflower in salted boiling water until tender, 4–6 minutes. Drain and transfer to a food processor. Add goat cheese, nutmeg, 3 eggs, salt, and pepper; purée until smooth. Transfer to a large bowl; chill until ready to use. Whip egg whites into stiff peaks in a bowl; in batches, fold whites into cauliflower purée and divide between prepared ramekins. Bake until golden and puffed, about 30 minutes.

Heat oven to 375°. Grease four 8-oz. ramekins with butter and coat with parmesan; place on a baking sheet and chill. Cook cauliflower in salted boiling water until tender, 4–6 minutes. Drain and transfer to a food processor. Add goat cheese, nutmeg, 3 eggs, salt, and pepper; purée until smooth. Transfer to a large bowl; chill until ready to use. Whip egg whites into stiff peaks in a bowl; in batches, fold whites into cauliflower purée and divide between prepared ramekins. Bake until golden and puffed, about 30 minutes.