Cauliflower, cheese and ham soufflés

All-in-one meal!
 
recipe, bake, savoury
Image by:
Recipe from: 4 November 2015
Preparation time: 15 min
Cooking time: 45 min
 
 

Ingredients

 
  • 1/2
    cauliflower
  • 60
    ml
    butter
  • 200
    g
    thinly sliced ham, cut into small cubes
  • 60
    ml
    cake flour
  • 500
    ml
    full-cream milk
  • salt and freshly ground black pepper, to taste
  • 6
    egg yolks, beaten
  • 250
    g
    Cheddar cheese, grated
  • 7.5
    ml
    Dijon mustard
  • grated nutmeg
  • 6
    egg whites
  • extra Cheddar cheese to sprinkle on top
Servings: Change Serving
 
 

Method

 
Prheat oven to 180°C.

Break the cauliflower into individual florets and cook them in salted water until soft. Drain.

Grease the bowls or ramekins with butter. Divide the cauliflower among the bowls and sprinkle the ham on top.

Melt the butter in a saucepan and stir in the cake flour until mixed. Remove it from the plate and stir in the milk. Beat the mixture with a wire whisk until smooth and return the saucepan to the plate. Continue beating until the sauce is smooth and starts to boil. Remove from the plate and season with salt and black pepper. Gradually whisk in the egg yolks. Stir in the grated cheese, mustard and nutmeg.

Whisk the egg whites until stiff and then fold this in with a large metal spoon. Divide the mixture among the bowls or ramekins, sprinkle extra cheese on top if preferred, and bake the soufflés for about 15 minutes until golden brown and fully risen. Serve immediately.

Text and image: Home magazine

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Read more on: recipe  |  savoury  |  bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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