Ingredients
For the cauliflower
- 250 g cauliflower florets
- 20 ml olive oil
- to taste salt and pepper
For the soufflés
- 50 g butter + more to butter the moulds
- 50 g all purpose flour
- 500 ml milk
- 60 g Gruyère cheese
- 60 g Parmesan cheese
- 2 egg yolks
- to taste salt and pepper
- 4 egg whites
- 2 extra egg yolks
Instructions
For the cauliflower
- Cook the cauliflower florets with a bit of olive oil, salt and pepper in the oven at 180C for about 30min or until soft.
- Chop finely.
For the soufflés
- Butter the moulds with melted butter making upward motions with your brush so it helps the soufflé go up. Keep in the fridge until needed.
- Melt the butter from the recipe and add the flour. Let boil for 1 minute while stirring with a whisk.
- Add the milk little by little of the heat and whisk it so no lumps form.
- Put back onto the heat and let boil for a minute so you know you've reached its maximum thickness. Taste to make sure it doesn't taste like flour anymore. If it does, let it boil some more, always stirring.
- Add the grated cheese and let it melt. Correct salt level.
- Add 2 egg yolks and whisk rapidly.
- Transfer mix to another bowl, mixing every so often so a skin doesn't form.
- Use a stand or hand mixer to whip up the egg whites.
- Add the egg yolks to the mix and then half the egg whites. Mix roughly.
- Fold in the other half of the egg whites to preserve as much air as possible.
- Fill your ramekins or large mould until about 0.5cm from the top or to the inner rim.
- Take to a preheated oven at 180C for 10-15min or until fully risen and golden. If it's a large mould it could take an extra 10min.
- Serve IMMEDIATELY because it starts to deflate from the moment it comes out of the oven.
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