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Twice-baked cauliflower soufflé |
Ingredients
50 g (2 oz) breadcrumbs
225 ml (8 fl oz) milk
40 g (2 oz) butter, plus extra for ramekins
1 shallot, finely chopped
40 g (2 oz) plain flour
225 g (8 oz) pureed cooked cauliflower
1 tsp English mustard
110 g (4 oz) mature or smoked cheddar, grated
4 egg yolks, beaten
5 egg whites, beaten to a stiff peak
2 tbsp Worcestershire sauce
Juice of 1 lemon
Preheat oven to 190C, 375F or gas mark 5.
Butter eight ramekin dishes and coat with the breadcrumbs.
Warm milk. Melt butter in a pan and soften shallots. Add flour to make a roux, blend in the warmed milk and cook for five minutes until smooth. Add cauliflower, mustard and cheese and season with pepper. Cool slightly then beat in egg yolks, fold in egg whites then spoon into ramekins. Bake for 20-30 minutes and cool slightly before removing from dishes.
Refrigerate soufflés until required then reheat in the oven for around five minutes. Serve two soufflés per person on salad drizzled with honey and grain mustard dressing.
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