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