|Butter||1⁄2 Ounce (15 Gram)|
|Tomatoes||2 , skinned and sliced|
|Cauliflower||1 , cooked and divided into florets|
|Eggs||3 , separated|
|Cheese||2 Ounce, grated (50 Gram)|
|Dry mustard||1⁄2 Teaspoon|
Melt the butter in a saucepan and add the tomatoes and cauliflower.
Cook gently for 5 minutes.
Meanwhile, beat the egg yolks with the milk and 25 g/1 oz of the cheese.
Add the mustard and salt and pepper.
Whisk the egg whites until stiff and fold into the yolk mixture.
Turn the cauliflower mixture into a greased souffle dish and sprinkle over the remaining cheese.
Spoon the egg mixture on top.
Bake in a preheated moderately hot oven (190°C/375 F, Gas Mark 5) for 20 to 30 minutes.