Imagine a dish that defies gravity, rises like a culinary masterpiece, and melts in your mouth with an explosion of creamy, tangy flavors. This Cauliflower Goat Cheese Soufflé is not just a recipe—it's a French-inspired culinary adventure that transforms humble ingredients into a restaurant-worthy show-stopper. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, this soufflé promises to be your secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 4 oz goat cheese, crumbled
- 3 eggs, separated
- 1/2 cup milk
- 2 tbsp butter
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Butter a 6-cup soufflé dish thoroughly, ensuring complete coverage of the interior to help the soufflé rise evenly.
- Steam the chopped cauliflower in a steamer basket for 8-10 minutes until tender but not mushy. Drain well and pat dry with paper towels to remove excess moisture.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2-3 minutes to create a smooth roux, being careful not to brown the mixture.
- Gradually pour in milk, whisking constantly to prevent lumps. Cook the béchamel sauce for 3-4 minutes until it thickens and coats the back of a spoon.
- Remove the sauce from heat and stir in crumbled goat cheese until fully melted and incorporated. Season with salt and freshly ground black pepper.
- Separate egg whites and yolks into two different clean, dry bowls. Whisk egg yolks into the cheese sauce one at a time.
- Fold the steamed cauliflower into the cheese mixture, ensuring even distribution.
- Using an electric mixer, beat egg whites until stiff peaks form. This will take about 3-4 minutes on medium-high speed.
- Gently fold one-third of the egg whites into the cauliflower-cheese mixture to lighten it, then carefully fold in the remaining egg whites, maintaining as much air as possible.
- Transfer the soufflé mixture into the prepared soufflé dish, filling it to about 1/2 inch from the top. Smooth the surface gently with a spatula.
- Place the soufflé in the preheated oven and bake for 25-30 minutes. Do not open the oven door during baking to prevent the soufflé from deflating.
- The soufflé is done when it has risen beautifully and is golden brown on top. It should be slightly jiggly but set in the center.
- Serve immediately, as soufflés deflate quickly. Garnish with fresh herbs like chives or parsley if desired.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for optimal volume and texture.
- Egg white technique matters: When beating egg whites, use a clean, dry bowl and avoid any trace of yolk for perfect peaks.
- Fold gently: When incorporating egg whites, use a careful folding motion to preserve the air bubbles that give soufflés their signature rise.
- Prep your dish: A well-buttered soufflé dish with a collar can help guide the soufflé's rise.
- Timing is everything: Serve immediately after baking to enjoy the dramatic, puffy texture at its peak.
- Practice makes perfect: Don't be discouraged if your first attempt isn't Instagram-worthy. Soufflés take practice!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 15g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 160mg
