Cauliflower Souffle

Main Courses  

Ingredients

1 Cauliflower
50 gm Butter
50 gm Plain flour
250 ml Milk
4 Egg(s)
125 gm Cheddar cheese
Salt
Black pepper
Nutmeg (grated)

Method

Pre-heat the oven to 180�C.

Cut the cauliflower into florets and cook in boiling salted water until tender. If you want to retain some pieces of cauliflower, remove them before the cauliflower is fully cooked and arrange them in the base of the buttered souffle dish. Puree or mash the remaining cauliflower and leave to cool.

Melt the butter in a saucepan, blend in the flour and cook, stirring until bubbling. Gradually add the milk, stirring to avoid lumps until mixture boils and the sauce is smooth and thick. Add seasoning.

Separate the eggs. Lightly whisk the yolks then add to the sauce mixture taking care not to scramble the eggs. Add the grated cheese and pureed cauliflower. Whisk the egg whites until stiff. Gently fold into the cheese mixture. Pour into the souffle dish (over any retained caulflower florets) and bake for 30-40 minutes. Serve immediately.

24 Sep 2023
Shirl Seath