Souffléed Cauliflower

By HeatherS

Ingredients

• 1 LARGE CAULIFLOWER, TRIMMED AND DIVIDED
• INTO FLORETS
• 1 CUPS/360 ML WHITE SAUCE*see below
• 1/2 TSP POWDERED MUSTARD
• SALT AND PEPPER
• 2 EGGS, SEPARATED
• 1/2 CUP/60 G GRATED IRISH CHEDDAR CHEESE
• White Sauce
• 1 small onion, peeled and stuck with 2 cloves
• 1 small bay leaf
• 1 cup heavy cream
• 1 tbsp. butter
• 2 tbsp. flour
• Put the onion and bay leaf into a small saucepan and add the cream. Bring to a boil over medium heat; then remove from the heat and set aside to infuse for 15 to 20 minutes.
• Strain the infused cream into a small bowl and wope out the pan. Melt the ubtter in the pan over low heat and whisk in the flour, stirring for about 1 minute to make a roux, and cook, stirring, for another minute or so.

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

Cut the cauliflower into a large bowl and cover with cold salted water. Set aside for 30 minutes.

Bring a large pot of salted water to a boil over high heat and add the cauliflower. Boil for 10 minutes, then drain and refresh in a large bowl of cold water.

Preheat the oven to 400°F/200°C (Gas Mark 6).
In a medium saucepan, heat the white sauce over medium heat, stirring constantly. Do not boil. Remove from the heat and stir in the mustard and salt and pepper to taste. Add the egg yolks one at a time, whisking them in until well combined, then stir in all but about 1 Tbsp of the cheese.

Whip the egg whites until stiff and fold them into the souffle mixture.

Drain the cauliflower and put into a baking dish just large enough to hold it in a single layer. Spoon the souffle mixture over the cauliflower. Bake for 20 to 30 minutes, or until the souffle has risen and just started to brown. Sprinkle the remaining Tbsp of cheese over the souffle just before serving.