Recipe

Cauliflower and cheese souffle

Oct 27, 2013 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Cauliflower and cheese souffle
  • 1/3 cup plain flour, plus extra to dust
  • 250 gram cauliflower florets
  • 90 gram butter
  • 1 cup milk
  • 4 eggs, separated
  • 1/4 cup grated tasty cheese
  • 1/4 cup finely chopped chives

Method

Cauliflower and cheese souffle
  • 1
    Preheat oven to hot, 200°C. Lightly grease 4 x 1 1/4-cup ramekins. Dust with the extra flour. Place on a baking tray. Cook the cauliflower florets in a saucepan of boiling water for 10-15 minutes until tender. Drain well. Transfer to a food processor and process until smooth.
  • 2
    In a saucepan, melt the butter on medium. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Stir in milk. Return to heat. Cook, stirring, until mixture boils and thickens. Reduce heat to low and simmer for 1 minute. Season to taste. Transfer to a bowl to cool. Whisk in cauliflower and egg yolks.
  • 3
    In a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Using a metal spoon, gently fold into cauliflower mixture. Fold in cheese and chives.
  • 4
    Spoon evenly into the prepared ramekins. Bake for 20-25 minutes until puffed and golden. Serve souffles straightaway as they sink quickly.

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