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Cauliflower and salami souffles

ingredients

serves 4
1 small cauliflower, broken into very small florets
50 g (2 oz) salami, skinned and chopped
40 g (1 1/2 oz) margarine or butter
salt
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
pinch of freshly grated nutmeg
freshly ground white pepper
2 large eggs, separated

method

1. Heat the oven to 200°C (400°F) Gas 6. Use 15 g (1/2 oz) of the margarine to grease four 300 ml (1/2 pint) souffle or ovenproof dishes.

2. Bring a pan of salted water to the boil and add the cauliflower. Simmer for 4 - 5 minutes, or until the cauliflower is just cooked.

3. Meanwhile, melt the remaining margarine in a small saucepan, sprinkle in the flour and stir over
low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until thick and smooth. Add the nutmeg and salt and pepper to taste, remove from the heat and leave to cool for a few minutes, then stir in the egg yolks.

4. Drain cauliflower and set aside.

5. In a clean, dry bowl, whisk the egg whites until standing in stiff peaks. Using a metal spoon, fold into the sauce with the salami. 7 Arrange the cauliflower in the prepared dishes and spoon the souffle mixture on top. Bake in the oven for 30 minutes until well risen and golden. Remove from the oven and serve at once.

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