CAULIFLOWER Goat Cheese Soufflé
(slightly adapted from Saveur Magazine)
Unsalted butter, for greasing the ramekins
3 tbsp. finely grated parmesan
8 oz. cauliflower florets, chopped
Kosher salt and freshly ground white pepper, to taste
5 oz. plain, creamy goat cheese
1⁄4 tsp. freshly grated nutmeg
3 large eggs, plus 5 whites
Make the souffles:
Place a baking rack in the center of the oven. Preheat the oven to 375 degrees. Grease four 8-oz. ramekins with butter and coat them with the parmesan. Place them on a foil or parchment lined baking sheet and chill in the fridge.
Cook the cauliflower in salted boiling water until tender, about 4–6 minutes. Drain and transfer the cauliflower to the food processor. Add the goat cheese, nutmeg, 3 eggs, ¼ teaspoon salt, and 12 grinds, or 1/8th teaspoon of pepper. Purée until smooth, and transfer the mixture to a large bowl.
In a clean, medium size bowl, whip the egg whites into soft, shiny peaks. In 2 batches, very, very gently stir the whipped whites into the cauliflower puree, and divide the mixture between the prepared ramekins. Bake until golden brown and puffed, about 30 minutes. Don’t worry if they overflow a little as they rise. Serve immediately.
Makes 4 servings.
1. Cut the flowerettes off the main stem, and then
cut the larger pieces into approximately the same size. That way, they’ll all cook through at the same time.
2. Make sure to blend the mixture until it is very creamy and no bits of cauliflower remain. A food processor is the best tool for this recipe, but a blender can be used too.
3. Incorporate the whipped egg whites as gently as you can, so you don’t deflate the bubbles in the whites.
4. Don’t worry if they overflow a little as they bake. They’ll still rise beautifully.