Cheese & cauliflower soufflés
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- 200g cauliflower (trimmed weight), cut into small florets
- 150ml semi-skimmed milk
- 25g butter, plus extra for greasing
- 25g plain flour
- 1 level tsp Dijon mustard
- 100g mature Cheddar cheese, grated
- 2 large eggs, separated
- 4 tbsp double cream
Pre-heat the oven to 200C/180C Fan/Gas 6. Grease 4 ramekins with butter and line the bases with discs of baking paper.
Add the cauliflower to a pan of boiling water and simmer for 10 minutes, until tender. Drain thoroughly and mash with the milk.
Melt the butter in a pan. Remove from the heat and stir in the flour with a wooden spoon. Return to the heat and cook over a low heat for 1 minute, stirring. Remove from the heat and stir in the cauliflower purée.
Return the pan to the heat and cook until simmering, stirring constantly. Simmer for 1-2 minutes.
Remove from the heat and add the mustard and 75g of the cheese. Season and stir until the cheese melts. Add the egg yolks and stir until evenly blended.
Put the egg whites in a clean, dry bowl and whisk until they form stiff glossy peaks. Fold a quarter into the cauliflower mixture to make it looser, then gently fold in the rest.
Spoon into the ramekins and bake for 15-20 minutes until puffed up and golden on top. Leave it to cool.
Line a baking tray with baking paper. Run a knife round the edge of the soufflés, then turn out into your hand. Remove the paper lining, turn them over and put on the baking tray. Cover with cling film and chill for up to 24 hours.
To serve, pre-heat the oven to 200C/180C Fan/Gas 6. Remove the cling film and sprinkle the soufflé tops with the remaining cheese. Drizzle on the cream and bake for 10 minutes. Serve immediately.