Goat cheese, parsley and cauliflower soufflé

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


  1. Preheat oven to 375°.
  2. Mix parlsey and parmesan together.
  3. Grease four 8-oz. ramekins with coconut oil and coat with parmesan and parley mixture. Set aside.
  4. 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.
  5. 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.
  6. On the side, whip egg whites into a thick fluff
  7. In small portions, fold whites into cauliflower purée
  8. Split into the little ramekins.
  9. Bake until golden and puffed, about 30 minutes.


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