Delicately-flavored with a light, creamy texture, Goat Cheese and Roasted Cauliflower Souffles are great for a vegetarian lunch or brunch with a side salad.
Goat Cheese and Roasted Cauliflower Soufflés: more aptly titled, “The Recipe That Refused to Be Published!”
I’ve been dying to share these soufflés with you since about two days after I posted the Braised Leeks. Alas, every time I sat down to write the recipe, some unexpected twist in my day pulled me away from the computer.
I finally hunkered down in my office yesterday morning, closed the door, and vowed that Monday would be “Soufflé Day” once and for all. About five minutes later, my computer blacked out and “panic” errors flashed across the screen. (So dramatic!)
Three calls to tech support, eight hours, and a full system restore later, “Soufflé Day” had once again evaded me. I’m typing furiously from my iPad tonight with bated breath, hoping to get this recipe posted before another comedy of errors comes my way!