This dish is an airy and puffy single portioned goat cheese soufflé recipe. It fluffs up when its removed from the oven. If you are a cheese enthusiast, you will love the hint of goat cheese in this dish. The cauliflower provides a hearty side to this light appetizer. It looks beautiful and is an impressive course to present to your guests at a brunch along side a fresh salad or a spiked grapefruit juice.
- Coconut oil, for greasing
- 1 tbsp. finely grated parmesan
- 2 tbsps. parsley, finely chopped
- 8 oz. cauliflower florets, chopped
- Kosher salt and freshly ground white pepper, to taste
- 6 oz. plain goat cheese
- 1⁄4 tsp. freshly grated nutmeg
- 3 eggs, plus 5 whites
- Preheat oven to 375°.
- Mix parlsey and parmesan together.
- Grease four 8-oz. ramekins with coconut oil and coat with parmesan and parley mixture. Set aside.
- Boil cauliflower in boiling water until tender. (10 mins) or steam cauliflower for 20 minutes until tender, as well. *Steaming keeps nutrients in the vegetables in contrast to boiling.
- Drain and transfer to a food processor or blender along with the goat cheese, nutmeg, 3 eggs, salt, and pepper and purée them babies until smooth.
- On the side, whip egg whites into a thick fluff
- In small portions, fold whites into cauliflower purée
- Split into the little ramekins.
- Bake until golden and puffed, about 30 minutes.