Cauliflower and Goat Cheese Soufflés
Adding puréed cauliflower to an appetizer-sized soufflé gives the dish the heartiness to be a vegetarian main when served with a salad.
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Cooking tools:
- Food processor
- Grater
- Ramekin
- Baking sheet
- Oven
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 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
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