Cauliflower and Goat Cheese Souffle

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Cauliflower and Goat Cheese Souffle

Serves 4
Course Side Dishes


  • Unsalted butter for greasing
  • 3 tablespoons finely grated parmesan
  • 8 ounces cauliflower florets chopped
  • Kosher salt and freshly ground white pepper to taste
  • 5 ounces plain goat cheese
  • 2 tablespoons LEMON OLIVE OIL
  • 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, lemon oil, 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.
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