Name: Cauliflower, cheese and ham soufflés
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4-6 servings
Cuisine: Bake
Ingredients: 1/2 cauliflower; 60 ml butter; 200 g slices ham cut in small cubes; 60 ml flour cake; 500 ml milk full cream; salt and freshly ground black pepper to taste; 6 eggs yolks only, beaten; 250 g cheddar cheese grated; 7.5 ml Dijon mustard; nutmeg grated; 6 eggs white; cheddar cheese to sprinkle

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Ingredients (12)

1/2	cauliflower
60 ml	butter
200 g	slices ham — cut in small cubes
60 ml	flour — cake
500 ml	milk — full cream
	salt and freshly ground black pepper — to taste
6	eggs — yolks only, beaten
250 g	cheddar cheese — grated
7.5 ml	Dijon mustard
	nutmeg — grated
6	eggs — white
	cheddar cheese — to sprinkle

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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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