Hot Cauliflower Cheese Souffle
I absolutely love cooking with “Le Creuset” utensil, which comes in variety of colours and it brightens up the whole atmosphere. I bought a set of beautiful kiwi colour ramekins from Le Creuset, I can’t wait to make soufflé in it.
Soufflé has its origin from France which means “puff up” or “to blow up”. Soufflé is made up of a base component and egg white. Depending on the base component, soufflé can be savoury or sweet dessert. Cheese, jam, chocolate etc can be used as base component. Its the egg white which makes the dish to puff up.
Prep time: 5 mins
Cook time: 10~12 mins
Total time: 10~20 mins
Yield: 2 portions
Cauliflower – cut into little florets – 100 g
Butter – 20 g
Mature Cheddar cheese – grated – 100 g
Egg – separate the yolk and white – 1
Milk – 2 tbsp
Dijon mustard – 1/2 tsp
Salt & Pepper – for seasoning
– Preheat the oven to 200C fan.
– Cook the cauliflower florets in salted boiling water. Remove from heat, drain it and let it dry for few minutes.
– Use half the butter to brush the ramekins. Divide the cauliflower florets among the ramekins.
– In a saucepan, melt the remaining butter in gentle heat. Add the cheese to the saucepan, when it melted, stir in the milk and mustard. Remove the saucepan from heat.
– Stir in the egg yolk to the cheese mixture with necessary amount of salt and pepper.
– To a clean mixing bowl, add the egg white with a pinch of salt. Whisk it until stiff peaks are formed. Fold it gently into the cheese mixture and spoon it over the cauliflower florets.
– Place the ramekins inside the oven and cook for 10~12 minutes or until the soufflés are risen and has a golden colour.
– Once the soufflé is out of the oven, it will start to fall within 5 ~ 10 minutes. So if you like to get a picture of your perfect soufflé, keep your camera ready.
– Serve it immediately.
Its such a enjoy to see the perfect puffed up soufflé. Enjoy the hot cauliflower soufflé.