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Cauliflower Cheese Soufflé

(for 4 for supper or lunch)

You will need a 2 ltr. Capacity ovenproof dish.
Preheat the oven to 180C, 350F, Gas

1 small head Cauliflower (or ½ a large one)
90g (3 oz.) Butter
90g (3 oz.) Flour
400ml (¾ pt.) Milk
1 medium onion finely chopped.
5 Eggs
Salt Pepper and Nutmeg
110g (4 oz.) Strong Cheddar- grated.

Trim the caulie of any dark leaves and cut into florets.
Put these into a pot of boiling salted water and simmer until soft.
Drain and mash into a rough puree with a potato masher.

Sweat the onion in the butter until soft, stir in the flour and the milk to make
a thick béchamel sauce, season with salt pepper and a sprinkling of grated nutmeg.
Still on the heat stir in the 5 egg yolks and all but a tablespoon of the cheese.
Stir these on the heat until the cheese melts into the sauce and then stir in the cauliflower puree.

Whip the whites until stiff and fold a tablespoon of them into the cheese mixture to lighten and then fold in the remaining whites.

Pour the mixture into the well buttered dish and then sprinkle over the remaining cheese.
Put this into your well buttered dish and put into the preheated oven where it will take
about 35 to 40 mts to cook. The top should be golden brown but the mixture still wobble when you shake the dish.

March 16, 2010 01:42 PM | 0 Comments
  Martin Dwyer
Consultant Chef