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.
Inspired by "Cauliflower and Goat Cheese Soufflés,"Saveur magazine (March, 2015)
*Parchment collars help the soufflés rise high without collapsing on themselves, or overflowing, in the oven. For the collars on the 10-ounce ramekins pictured here, I cut 15-inch wide pieces of parchment to lengths of 6-inches, and folded them in half lengthwise for stability (creating collars of 15-inches by 3-inches). I always use cooking spray to grease my collars (I find it's the most convenient and effective way to go), but brushing with melted butter also works well. It's best to have the collars cut in advance of portioning the soufflé batter. (Photo of collar attached to ramekin on my Flickr photostream.)