Cauliflower souffle with goat's cheese

Divide the cauliflower into roses of approx. 5 cm and cut the stump into cubes. Peel the potatoes and cut into pieces. Cook the cauliflower (roses stalk) with potatoes in a pan with a large layer of boiling water with a little salt in 15 minutes. Let the vegetables drain well in a colander.

Preheat the oven to 175 ° C. Split the eggs. Put the cauliflower and potato in the food processor, keep 4 beautiful roses behind. Cut the goat's cheese into pieces and roughly chop the parsley. Add the goat's cheese, parsley and grated cheese and mix everything briefly into a thick puree. Add the egg yolks and mix for a short while.

Beat the egg whites in a large bowl so that there are peaks on it. Fold the cauliflower puree in portions until it is a smooth mixture. Transfer the cauliflower mixture to the oven dish and press the cherry to half.

Bake the soufflé a ridge under the center of the oven for 30-40 minutes until golden brown and just done. During baking, the souffle rises a few centimeters above the edge of the dish. Tasty with a fresh salad.