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Cauliflower and Cheese Soufflé

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Course: Starter
Cuisine: Medium
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 10 people

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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