Farmhouse Cauliflower Souffles
The distinctive flavour of cauliflower lends itself to souffle treatment. This dish, like all souffles, can be star ted and kft 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.
SERVES 8
225 g (8 oz) small cauliflower florets
salt and pepper
40 g (1 1/2 oz) butter
45 ml (3 tbsp) plain flour
200 ml (7 fl oz) fresh milk "
15 ml (1 tbsp) wholegrain mustard
100 g (4 oz) mature Farmhouse Cheddar cheese, grated
4 eggs, separated
1. Grease eight individual ramekin dishes.
2. Put the cauliflower in a saucepan and just cover with boiling salted water. Cover and simmer until tender, then drain.
3. 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.
4. Turn the sauce into a blender or food processor. Add the cauliflower and work to an almost smooth puree.
5. Turn into a large bowl and leave to cool slightly. Stir in the cheese with the egg yolks.
6. Whisk the egg whites until stiff but not dry and fold into the sauce mixture. Spoon into the dishes.
7. Bake at 180°C (350°F) mark 4 for 25 minutes or until browned and firm to the touch. Serve at once.
