Cauliflower Goat Cheese Souffles (Low Carb)

Cauliflower Goat Cheese Souffles

Cauliflower and goat cheese is a flavor match made in heaven. I just discovered this recipe a few weeks ago and have already made it three times. Yep, it’s that good.

Cauliflower is one of those veggies your mom begged you to eat as a kid. Mom was right, cauliflower is good for you. I have always known that cauliflower is low-carb, low-calorie and packed with nutrients, but one nutrition fact shocked me. Cauliflower is very high in Vitamin C. Who knew?

Us kids hated the stuff, probably because most home cooks did not know how to cook cauliflower, so they just boiled it into a big blob of sulfur-y nastiness. This recipe will change how you feel about cauliflower.

These souffles have a creamy texture and are packed with flavor. The goat cheese has a tartness that stands up to the strong cauliflower taste, and makes so much sense.

This dish is easy and foolproof – no falling souffles right at dinner time. If you’re looking for a side dish that is more than the usual ho-hum, you must try these souffles!

Check out some of our other cauliflower creations: Charred Cauliflower Romesco, Cauliflower Colcannon, Cauliflower Paella, and Bacon, Leek and Cauliflower Soup.

CAULIFLOWER GOAT CHEESE SOUFFLES

A little olive oil spray
3 tablespoons finely grated Parmesan Cheese
8 ounces cauliflower florets, diced
4 ounces goat cheese
1/2 teaspoon each salt and pepper
1/4 teaspoon freshly grated nutmeg
3 large eggs, at room temperature
5 large egg whites, at room temperature
1/4 teaspoon cream of tartar

Preheat oven to 350 degrees.

Spray 6 8-ounce ramekins with oil. Sprinkle Parmesan cheese in the ramekins and then turn while making sure that Parmesan evenly coats the insides of the ramekins.

Spread the cauliflower florets on a plate and cook in the microwave oven until they are fork tender, about 3 minutes. Let cool to warm. Place the florets in a thin kitchen towel and squeeze over a sink, removing most of the water from the florets.

Transfer to a food processor and whirl with the goat cheese, salt, pepper, nutmeg and 3 large eggs.

In an electric mixer, whip the egg whites and the cream of tartar until stiff peaks. Fold in the cauliflower mixture. Scoop into the ramekins, filling them until just below the rims.

Bake for about 30 minutes, until golden brown on tops.

Cauliflower Goat Cheese Souffles (Low Carb)
 
Prep time
Cook time
Total time
 
Goat cheese and cauliflower are a match made in heaven!
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • A little olive oil spray
  • 3 tablespoons finely grated Parmesan Cheese
  • 8 ounces cauliflower florets, diced
  • 4 ounces goat cheese
  • ½ teaspoon each salt and pepper
  • ¼ teaspoon freshly grated nutmeg
  • 3 large eggs, at room temperature
  • 5 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 6 8-ounce ramekins with oil. Sprinkle Parmesan cheese in the ramekins and then turn while making sure that Parmesan evenly coats the insides of the ramekins.
  3. Spread the cauliflower florets on a plate and cook in the microwave oven until they are fork tender, about 3 minutes. Let cool to warm. Place the florets in a thin kitchen towel and squeeze over a sink, removing most of the water from the florets.
  4. Transfer to a food processor and whirl with the goat cheese, salt, pepper, nutmeg and 3 large eggs.
  5. In an electric mixer, whip the egg whites and the cream of tartar until stiff peaks. Fold in the cauliflower mixture. Scoop into the ramekins, filling them until just below the rims.
  6. Bake for about 30 minutes, until golden brown on tops.

 

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