Name: Cauliflower and cheese souffle
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1/3 cup plain flour, plus extra to dust; 250 gram cauliflower florets; 90 gram butter; 1 cup milk; 4 eggs, separated; 1/4 cup grated tasty cheese; 1/4 cup finely chopped chives

Ingredients

1/3 cup plain flour, plus extra to dust

250 gram cauliflower florets

90 gram butter

1 cup milk

4 eggs, separated

1/4 cup grated tasty cheese

1/4 cup finely chopped chives

Method

1.Preheat oven to hot, 200°C. Lightly grease 4 x 1 1/4-cup ramekins. Dust with the extra flour. Place on a baking tray. Cook the cauliflower florets in a saucepan of boiling water for 10-15 minutes until tender. Drain well. Transfer to a food processor and process until smooth.

2.In a saucepan, melt the butter on medium. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Stir in milk. Return to heat. Cook, stirring, until mixture boils and thickens. Reduce heat to low and simmer for 1 minute. Season to taste. Transfer to a bowl to cool. Whisk in cauliflower and egg yolks.

3.In a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Using a metal spoon, gently fold into cauliflower mixture. Fold in cheese and chives.

4.Spoon evenly into the prepared ramekins. Bake for 20-25 minutes until puffed and golden. Serve souffles straightaway as they sink quickly.

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Ingredients

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