Cauliflower and Cheese Soufflé

📝 Ingredients

• 250 g cauliflower florets
• 20 ml olive oil
• to taste salt and pepper
• 50 g butter (+ more to butter the moulds)
• 50 g all purpose flour
• 500 ml milk
• 60 g Gruyère cheese
• 60 g Parmesan cheese
• 2 egg yolks
• to taste salt and pepper
• 4 egg whites
• 2 extra egg yolks

👨‍🍳 Instructions

1. 1--- For the cauliflower ---
2. 2Cook the cauliflower florets with a bit of olive oil, salt and pepper in the oven at 180C for about 30min or until soft.
3. 3Chop finely.
4. 4--- For the soufflés ---
5. 5Butter the moulds with melted butter making upward motions with your brush so it helps the soufflé go up. Keep in the fridge until needed.
6. 6Melt the butter from the recipe and add the flour. Let boil for 1 minute while stirring with a whisk.
7. 7Add the milk little by little of the heat and whisk it so no lumps form.
8. 8Put back onto the heat and let boil for a minute so you know you've reached its maximum thickness. Taste to make sure it doesn't taste like flour anymore. If it does, let it boil some more, always stirring.
9. 9Add the grated cheese and let it melt. Correct salt level.
10. 10Add 2 egg yolks and whisk rapidly.
11. 11Transfer mix to another bowl, mixing every so often so a skin doesn't form.
12. 12Use a stand or hand mixer to whip up the egg whites.
13. 13Add the egg yolks to the mix and then half the egg whites. Mix roughly.
14. 14Fold in the other half of the egg whites to preserve as much air as possible.
15. 15Fill your ramekins or large mould until about 0.5cm from the top or to the inner rim.
16. 16Take to a preheated oven at 180C for 10-15min or until fully risen and golden. If it's a large mould it could take an extra 10min.
17. 17Serve IMMEDIATELY because it starts to deflate from the moment it comes out of the oven.