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.

unsalted butter, for greasing
3 Tbsp. Parmesan cheese, finely grated
8 oz cauliflower florets, chopped
kosher salt
white pepper, freshly ground
5 oz plain goat cheese
¼ tsp. nutmeg, freshly grated
3 eggs
5 egg whites

Preheat oven to 375°F. Grease 4 (8 oz) ramekins with butter and coat with Parmesan; place on a baking sheet and chill.

Cook cauliflower in salted boiling water until tender, 4-6 minutes. Drain and transfer to a food processor.

Add goat cheese, nutmeg, 3 eggs, salt, and pepper; purée until smooth. Transfer to a large bowl; chill until ready to use. Whip egg whites into stiff peaks in a bowl; in batches, fold whites into cauliflower purée and divide between prepared ramekins.

Bake until golden and puffed, about 30 minutes.

Makes 4 servings.