Farmhouse Cauliflower Souffles
The distinctive flavour of cauliflower lends itself to souffle treatment. This dish, like all souffles, can be started andkft before finishing off. If the sauce base is allowed to cool, allow about 10 minutes extra cooking time. Ensure people are ready to eat the souffle as soon as it is done.
Ingredients
- 8 oz small cauliflower florets
- salt and pepper
- 1 1/2 oz butter
- 3 tbsp plain flour
- 7 floz fresh milk
- 1 tbsp wholegrain mustard
- 4 oz mature Farmhouse Cheddar cheese grated
- 4 eggs separated
Instructions
- Grease eight individual ramekin dishes.
- Put the cauliflower in a saucepan and just cover with boiling salted water. Cover and simmer until tender, then drain.
- Meanwhile, prepare a white sauce. Put the butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Add the mustard and season to taste.
- Turn the sauce into a blender or food processor. Add the cauliflower and work to an almost smooth puree.
- Turn into a large bowl and leave to cool slightly. Stir in the cheese with the egg yolks.
- Whisk the egg whites until stiff but not dry and fold into the sauce mixture. Spoon into the dishes.
- Bake at 180°C (350°F) mark 4 for 25 minutes or until browned and firm to the touch. Serve at once.
Calories: 161 kcal
Carbohydrates: 5 g
Protein: 8 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 111 mg
Sodium: 198 mg
Potassium: 170 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 437 IU
Vitamin C: 14 mg
Calcium: 153 mg
Iron: 1 mg