Cauliflower and Goat Cheese Souffle

Cauliflower and Goat Cheese Souffle


Unsalted butter, for greasing
3 Tbsp finely grated parmesan
230g cauliflower florets, chopped
Sea salt and freshly ground white pepper, to taste
140g plain goat cheese
1/4 tsp freshly grated nutmeg
3 eggs, plus 5 whites


Heat oven to 190°C. Grease four 230g 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.

Credits: Saveur

Photo Credits: Raiza Costa

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