Cauliflower Souffle Recipe
Ingredients
| 15 g/ 1/2 oz butter | ||
| 2 tomatoes, skinned and sliced | ||
| 1 cauliflower, cooked and divided into florets | ||
| Eggs | 2 Small, separated | |
| Milk | 1 Tablespoon | |
| 50 g/2 oz cheese, grated | ||
| Dry mustard | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
Melt the butter in a saucepan and add the tomatoes and cauliflower.
Cook gently for 5 minutes.
Meanwhile, beat the egg yolks with the milk and 25 g/1 oz of the cheese.
Add the mustard and salt and pepper.
Whisk the egg whites until stiff and fold into the yolk mixture.
Turn the cauliflower mixture into a greased souffle dish and sprinkle over the remaining cheese.
Spoon the egg mixture on top.
Bake in a preheated moderately hot oven (190°C/375 F, Gas Mark 5) for 20 to 30 minutes.
Cook gently for 5 minutes.
Meanwhile, beat the egg yolks with the milk and 25 g/1 oz of the cheese.
Add the mustard and salt and pepper.
Whisk the egg whites until stiff and fold into the yolk mixture.
Turn the cauliflower mixture into a greased souffle dish and sprinkle over the remaining cheese.
Spoon the egg mixture on top.
Bake in a preheated moderately hot oven (190°C/375 F, Gas Mark 5) for 20 to 30 minutes.
Chef
