Cauliflower cheese soufflé
Cauliflower cheese soufflé
Only florets of cauliflower are used in this recipe, any remaining leaves can be steamed or boiled and buttered with plenty of black pepper and served with the dish.
Serves 6
Per serving:
Carbs, 8.8g
Protein, 27g
Fat, 24g
Fibre, 2.6g
Calories, 361
Ingredients
- 600g cauliflower, trimmed
- 25g butter, softened
- Salt and black pepper
- 250g ricotta
- 75g Parmesan or Grana Padano, finely grated, plus 15g to sprinkle on top
- 1 tsp English mustard
- ¼ tsp ground nutmeg
- 5 medium eggs, separated
- Directions
Steam, boil or microwave the cauliflower florets for about six minutes, or until soft when pierced with a knife.
Use a brush to generously butter an ovenproof dish roughly 22cm in diameter, leaving brushstrokes vertically on the sides of the dish.
This will help the soufflé to rise.
When cooked, drain the cauliflower and put into the bottom of the buttered dish. Season with salt and plenty of black pepper and dot over the remaining butter. Set aside.
Heat the oven to 180c/160 fan/ gas 4.
Mix the ricotta, Parmesan, mustard, nutmeg, seasoning and egg yolks together in a mixing bowl. (If using an electric beater, mix the egg white first before combining them with the egg yolk mixture).
Whisk the egg whites to firm peaks using an electric mixer or a balloon whisk.
Using a large metal spoon, fold the egg whites into the cheese mixture being as gentle as you can, so as not to lose any air.
Spoon the soufflé mix over the top of the cauliflower florets. Scatter over the remaining cheese and bake for 35 to 40 minutes, or until risen and rich golden brown.
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