I know, Souffles have a reputation for being tricky, however, this one is simple! Its base is cottage cheese, whisked eggs and is nearly foolproof. This is elegant enough for service as a main dish at dinner, they are also sophisticated to be featured at a weekend brunch. Serve with a green salad or a fruit salad to balance out the richness of the dish.

Cauliflower and Aged Gouda Souffles
Serves 4
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  1. 1/2 pound cauliflower florets
  2. 1 cup cottage cheese
  3. 4 eggs
  4. 1/4 teaspoon fresh grated nutmeg
  5. pinch of cayenne pepper
  6. kosher salt and fresh ground black pepper
  7. 1/4 cup all-purpose flour
  8. 1 cup shredded aged gouda cheese
  1. Preheat your oven to 350 degrees F. Spray four 1-cup ramekins with cooking spray and place them on a rimmed baking sheet.
  2. Using a steamer basket that is set over simmering water on the stove, steam the cauliflower until they turn just tender, 10 minutes (you can just microwave on high with 1/4 cup water, cover until tender 3 1/2 minutes). Drain the cauliflower and slice into 1/4-inch pieces.
  3. In a large bowl, whisk the cottage cheese, eggs, nutmeg and cayenne with 1/4 teaspoon each of kosher salt and black pepper. Fold gently the chopped cauliflower. Sprinkle in the flour and top and then 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 they have puffed and are golden brown about 35 to 40 minutes. Serve warm.
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