Cauliflower and Gouda Soufflé

INGREDIENTS  

• 1 cup shredded aged Gouda cheese
• ¼ cup all-purpose flour
• Sea salt and freshly ground black pepper
• pinch of cayenne pepper
• ¼ t. freshly grated nutmeg
• 4 eggs
• 1 cup cottage cheese
• ½ lb. cauliflower florets

DIRECTIONS  

1. Preheat an oven to 350°F. 
2. Spray four 1-cup ramekins with cooking spray and place them on a rimmed baking sheet.
3.  In a steamer basket set over simmering water on the stove top, steam the cauliflower until just tender, 10 minutes. (Alternatively, place the cauliflower in a microwave-safe bowl with ¼ cup water. Cover and microwave on high until tender, about 3½ minutes.) Drain the cauliflower and chop it into ¼-inch pieces.
4.  In a large bowl, whisk together the cottage cheese, eggs, nutmeg and cayenne with ¼ tsp. each salt and pepper. Gently fold in the chopped cauliflower. Sprinkle the flour on top and, using a rubber spatula, fold it in. Stir in half of the cheese. Divide the mixture among the prepared ramekins and sprinkle the remaining cheese on top. Bake until puffed and golden brown, 35 to 40 minutes. Serve warm. Serves 4.

Recipe Author: Williams-Sonoma

Pumpkin Muffins

INGREDIENTS  

• ⅓ cup melted coconut oil
• ½ cup maple syrup or honey
• 2 eggs, at room temperature
• 1 cup pumpkin purée
• ¼ cup milk of choice
• 1 t. baking soda
• 1 t. vanilla extract
• ½ t. salt
• ½ t. cinnamon, plus more for sprinkling on top
• ½ t. ground ginger
• ¼ t. nutmeg
• ¼ t. allspice or cloves
• ¾ cup oat flour + 1 cup wheat flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top

DIRECTIONS  

1. Preheat oven to 325°F. 
2. Grease ten cups of your muffin tin with non-stick cooking spray.
3. In a large bowl, beat the oil and maple syrup with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
4. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
5. Divide the batter evenly between the ten muffin cups.
6. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack.

Recipe Author: EatFitFuel
Recipe Image: Sweet Happy Life

Cauliflower Parmesan

INGREDIENTS  

• ½ cup all-purpose flour
• 4 large eggs, lightly beaten
• 3 cups panko or plain unseasoned bread crumbs
• Kosher salt, as needed
• Black pepper, as needed
• 1 medium head cauliflower, trimmed and cut into 2-inch florets
• ½ cup olive oil, for frying (more as needed)
• 5 cups tomato sauce
• 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
• ½ pound fresh mozzarella, torn into bite-size pieces

DIRECTIONS  

1. Heat the oven to 400°F. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
2. Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
3. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
4. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Recipe Author: NY Times Cooking