Cauliflower and Aged Gouda Soufflé
These delightful soufflés are perfect for a springtime luncheon! 36 month-aged Gouda from the Netherlands adds nutty, butterscotch flavors and an interesting salt crystal crunchy texture. This flavorful cheese pairs well with a full-bodied complex Alsatian Pinot Gris.
The soufflés are super easy to prepare, and bake up to a puffed golden brown in 35 minutes. Served with a pretty side salad, they make a lovely light lunch…or easily double the recipe and serve them on a platter as part of a buffet because, as a bonus, the soufflés hardly deflate so they are excellent for entertaining.
Cauliflower Soufflé Recipe
- 250 g riced cauliflower, cooked and cooled
- 250 g cottage cheese
- 4 eggs
- 1/8 t. ground nutmeg
- 1/4 t. cayenne
- 1/4 t. kosher salt
- a few grinds of pepper
- 45 g flour
- 75 g aged gouda, shredded by hand, divided
Preheat oven to 350°F. Spray four 8 oz. ramekins with cooking spray.
Beat eggs in a medium bowl, whisk in cottage cheese and spices. Fold in cauliflower. Sprinkle flour on top, fold in flour with a rubber spatula. Stir in half of the shredded cheese.
Place ramekins on a sheet pan. Spoon mixture into ramekins. Top with the remaining cheese. Bake for 35 minutes in the center of oven. Move to a wire rack to cool slightly. Serve warm.
Pre-packaged riced/pearled cauliflower works great. Simply microwave in the bag according to package instructions then transfer to a bowl to cool.
Aged gouda gives the soufflés a wonderful complex flavor profile. But we also make these with pre-shredded cheddar, which saves a step and is still quite good.
Wine recommendation – our new-found favorite: The Domaine Weinbach Pinot Gris Cuvee Ste. Catherine is elegant, with delicate acidity lending a mouthwatering edge to the flavors of apricot, dried papaya, honeyed almond and candied ginger, bolstered by hints of smoke and mineral on the finish.
Recipe adapted from Williams Sonoma.
The salad is mixed spring greens with carrot ribbons, sliced grape tomatoes, roasted sunflower seeds, dijon vinaigrette, and edible flowers for garnish.
Dijon vinaigrette comes from Jacques Pépin:
- 2 t. chopped garlic
- 2 T. dijon mustard
- 1/2 t. salt
- 1/4 t. freshly ground pepper
- 1/4 c. white wine vinegar
- 1 c. extra virgin olive oil
Put all ingredients in a jar, screw on the lid, and shake very well. The salad is lightly dressed, flowers added after tossing the salad with vinaigrette.
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