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Twice-baked cauliflower souffles
Twice-baked cauliflower souffles
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Make-ahead twice-baked souffles paired with a refreshing bitter-leaf salad for an elegant meal or quick lunch option.
Ingredients:
  • 200g cauliflower, cut into florets
  • 1/2 onion, chopped
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 350ml milk
  • 80g unsalted butter
  • 120g plain flour
  • 300ml thickened cream
  • 140g gruyere, grated
  • Watercress, to serve
  • Radicchio leaves, to serve
Instructions:
  • Preheat the oven to 180C and grease four 1-cup (250ml) ramekins. In a saucepan over medium heat, combine cauliflower, onion, bay leaf, thyme, and milk. Simmer until cauliflower is tender, about 8-10 minutes. Strain to separate cauliflower and milk, discarding the solids.
  • Gently melt butter in a fresh saucepan over low heat. Stir in flour and cook for 2-3 minutes. Gradually whisk in reserved milk. Continue cooking for another 2-3 minutes until thickened and well combined.
  • Combine the egg yolks, 1/2 cup (125ml) cream, and half of the cheese in a bowl and whisk until smooth. Set aside after removing from heat.
  • Blend the cauliflower in a food processor until creamy, then mix in the cheese sauce and pulse until well combined. Season to taste.
  • Use electric beaters to whisk egg whites in a large bowl until stiff peaks form. Gently fold one-quarter of the egg whites into the cauliflower mixture to lighten it, then carefully fold in the rest. Spoon the mixture into prepared ramekins, place them in a deep baking pan, and pour boiling water around them until it reaches halfway up the sides of the ramekins. Bake for about 20 minutes, or until they are puffed up and golden brown.
  • Transfer the contents from the pan to cool slightly before flipping onto a baking tray. You can cover and refrigerate for up to 24 hours at this point.
  • Preheat the oven to 180C. Drizzle the remaining 175ml cream over the souffles and sprinkle with the remaining cheese. Bake for an additional 10-15 minutes until the souffles puff up and the sauce bubbles. Serve alongside a fresh salad.

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