Soufflés have a reputation for being tricky to master, but this one, which relies on a simple base of cottage cheese and whisked eggs, is nearly foolproof. Elegant enough for a dinner party, these soufflés are also an impressive centerpiece at a weekend brunch. Serve with a fruit salad or green salad to balance out their richness.
Cauliflower and Aged Gouda Soufflés
1/2 lb. (250 g) cauliflower florets
1 cup (8 oz./250 g) cottage cheese
1/4 tsp. freshly grated nutmeg
Pinch of cayenne pepper
Sea salt and freshly ground black pepper
1/4 cup (1 1/2 oz./45 g) all-purpose flour
1 cup (2 1/2 oz./75 g) shredded aged Gouda cheese
Preheat an oven to 350°F (180°C). Spray four 1-cup (8 fl. oz./250-ml) ramekins with cooking spray and place them on a rimmed baking sheet.
In a steamer basket set over simmering water on the stove top, steam the cauliflower until just tender, 10 minutes. (Alternatively, place the cauliflower in a microwave-safe bowl with 1/4 cup [2 fl. oz./60 ml] water. Cover and microwave on high until tender, about 3 1/2 minutes.) Drain the cauliflower and chop it into 1/4-inch (6-mm) pieces.
In a large bowl, whisk together the cottage cheese, eggs, nutmeg and cayenne with 1/4 tsp. each salt and pepper. Gently fold in the chopped cauliflower. Sprinkle the flour on top and, using a rubber spatula, fold it in. Stir in half of the cheese. Divide the mixture among the prepared ramekins and sprinkle the remaining cheese on top. Bake until puffed and golden brown, 35 to 40 minutes. Serve warm. Serves 4.
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