Cauliflower and goat cheese souffles
Cauliflower and Goat Cheese Souffles. 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.

Yield: serves 4


  • 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
  • 14 tsp. freshly grated nutmeg
  • 3 eggs, plus 5 whites


  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.