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