Cauliflower soufle'

This is something I came across this week, I normally follow my diary and prepare dinners for the week ahead. But my man decide to come home with two juicy steaks and I need to come up with something to serve with the steaks. I had a quick look in my fridge to see what I can find that needs to be used. So I found cauliflower, cheese and double cream. They work miracles together.

Cauliflower   Soufle'

Ingredients

1/2 cauliflower

150 ml of milk

25 g butter

25g plain flour

1 tsp Dijon mustard

2 egg yolks

2 egg whites

Some double cream

Cheddar

A pinch of nutmeg

Seasoning

Olive oil

Level: medium

Serves: 6

Method

Grease six ramekins with some butter and line them with baking paper. To help the baking paper sit better, try wetting it and scrunching it first before you line the ramekins. Preheat the oven on 180 degrees.

Boil some water and add the cauliflower florets to it. Cook until soft enough to be mashed. 

Melt the butter in a pan with some oil. Add the flour and combine. Take off the heat and add the milk little at a time, and stir well. Back on a low heat. Add the mashed cauliflower to the mixture. Make sure the mixture is hot and thick enough. Add the Dijon mustard, a pinch of nutmeg, cheese and season. 

Separate the eggs. Add the yolk to you cauliflower mixture . Returning to the egg whites, whisk until you obtain stiff peaks.

Fold little by little in the cauliflower mixture.

Fill the ramekins , and put in the oven for 20 minutes. Remember not to open the oven while this is cooking, or you won't have the result you are looking for. 

Take out the oven , leave to cool for a few minutes before taking them out of the ramekins. 

Place on a baking tray, sprinkle with the cheese and a little double cream, put back n the oven for 10 minutes and serve.