I have really been into cauliflower lately, mostly because it’s so versatile and often satisfies my ridiculous cravings for potatoes. I saw this recipe in a recent issue of Food and Wine magazine and I thought, what a great idea.
However, the original recipe used goat cheese and I wasn’t in the mood. I wanted to use my favorite Boursin cheese, which is essentially the same texture and figured it would lend more flavor.
These little souffles turned out awesome. They are the perfect side dish for a dinner party..served just like this or great with a salad. They do deflate a bit as they come out of the oven, but it’s really not a big deal.
I chose to make them in eight-4 ounce ramekins instead of four-8 ounce ramekins as the recipe suggested. This is a more of a side dish serving while the other would be more of a meal serving.
The ramekins are coated with butter and Parmesan cheese is pressed on the bottom and sides. This makes a nice golden crust as well as adds flavor to the dish.
The souffle ingredients are filled to the top of each ramekin.
They cook up nicely and turn a nice golden brown.
The souffles pop out of the ramekins easily once slightly cooled. Served this way they are great with a salad. And seeing them like this makes me this recipe might work in a muffin tin? However, amounts and cooking times will change. Let me know if anyone gives that a try.
Mini Cauliflower-Boursin Souffles
- unsalted butter
- 1/3 cup finely shredded Parmiggiano-Reggiano cheese
- 8 oz cauliflower florets
- 1 package (5.2 oz) Garlic and Chive Boursin Cheese
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 large egg whites
- Preheat oven to 375 degrees F.
- Coat eight (4 ounce) ramekins with unsalted butter (recipe might work in muffin tins, but I have not tested it. Cooking times/amounts will be different). Press cheese onto bottom and sides of ramekins, it does not need to be a perfect covering. Place ramekins in the fridge to chill while making the rest of the recipe.
- Bring a pot of water to a boil, add some salt once boiling. Cook cauliflower for about 5-6 minutes or until tender. Remove from pan and let cool until it is no longer steaming.
- Add Boursin cheese, 3 eggs, 1/2 teaspoon salt, pepper and cooled cauliflower to the bowl of a food processor. Process until smooth. Transfer to a bowl and chill in the freezer for 15 minutes.
- Meanwhile, whip egg whites into stiff peaks in a bowl; in batches fold them into cauliflower puree and divide evenly among ramekins.
- Bake until souffles are golden brown and puffed up, about 25-30 minutes. Do not open the oven while souffles are baking.
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