Cauliflower and Goat Cheese Soufflés

By lorik

Ingredients

• Unsalted Butter for Greasing
• 3 Tbsp Grated Parmesan
• 8 oz cauliflower florets, chopped
• Kosher salt and ground white pepper to taste
• 5 oz plain goat cheese
• 1/4 tsp freshly grated nutmeg
• 3 eggs, plus 5 egg whites

Details

Servings 4
Adapted from saveur.com

Preparation

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.