Monday, 4 June 2012

Cheese and cauliflower souffles

Cheese and cauliflower souffles 


200g cauliflower (trimmed weight), cut into small florets
150ml semi skimmed milk
25g butter, plus extra for greasing 
25g plain flour
1 level tsp Dijon mustard
100g mature Cheddar cheese, grated
2 large eggs, seperated
4tbsp double cream

Preheat the oven to 200C/180C Fan/Gas 6. Grease 4 ramekins with butter and line the bases with discs of baking paper.
Add the cauliflower to a pan of boiling water and simmer for 10 minutes, until tender. Drain thoroughly and mash with the milk.
Melt the butter in a pan. Remove from heat and stir in the flour with a wooden spoon. Return to the heat and cook over a low heat for 1 minute, stirring. Remove from the heat and stir in the cauliflower puree
Return the pan to the heat and cook until simmering, stirring constantly. Simmer for 1-2 minutes.
Remove from the heat and add the mustard and 75g of the cheese. Season and stir until the cheese melts. Add the egg yolks and stir until evenly blended.
Put the egg whites in a clean, dry bowl and whisk until they form a stiff glossy peaks. Fold a quarter into the cauliflower mixture to make it looser, the gently fold in the rest.
Spoon into the ramekins and bake for 15-20 minutes until puffed up and golden on top. Leave to cool.
Line a baking tray with baking paper. Run a knife round the edge of the souffles, turn them over and put on the baking tray. Cover with clingfilm and chill for up to 24 hours.
To serve, preheat the oven to 200C/180C Fan/Gas 6. Remove the clingfilm and sprinkle the souffle tops with the remaining cheese. Drizzle on the cream and bake for 10 minutes.
Serve immediately.

Serves 4

Per serving:
Calories - 342
Fat - 28g
sat Fat - 15.9g