Ingredients
Butter
3 tbsp fine grated parmesan
250 g cauliflower florets, chopped
SIDS SALT & PEPPER, to taste
200 g goat cheese
¼ tsp nutmeg
3 eggs, plus 5 whites
Directions
Heat oven to 190°C. Grease four 250 g ramekins with butter and coat with parmesan then place on a baking tray and chill. Cook cauliflower in salted boiling water until tender, 4-6 minutes. Drain and transfer to a food processor. Add goat cheese, nutmeg, 3 eggs, SIDS SALT & PEPPER and purée until smooth. Transfer to a large bowl then chill until ready to use. Whip egg whites into stiff peaks in a bowl and in batches, fold whites into cauliflower purée then divide between prepared ramekins. Bake until golden and puffed, about 30 minutes.
