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Cauliflower Souffle

Chef.at.Home's picture
Ingredients
  Butter 1⁄2 Ounce (15 Gram)
  Tomatoes 2 , skinned and sliced
  Cauliflower 1 , cooked and divided into florets
  Eggs 3 , separated
  Milk 1 Tablespoon
  Cheese 2 Ounce, grated (50 Gram)
  Dry mustard 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cauliflower
Cook Time: 
30 Minutes

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