Recipe: Cauliflower cheese souffle
This idea is from my friend Annabel Graham. I think its damn clever and whenever I do cauliflower cheese, I deliberately do far too much, so I get to make this with the leftovers. Never be afraid of a souffle, otherwise it will know and take advantage of you. Three simple things make sure your oven is hot. Make sure you dont over mix and deflate the beaten whites. And once its in the oven, no peeping. READ MORE: * Recipes: Prawn scrambled eggs & scotch eggs * Recipes: Spiced pork & apple pasties, plus kumara, lentil and goat's cheese pies * Recipes: Sam Mannering's simple and swift spaghetti with clams, plus lemon souffle CAULIFLOWER CHEESE SOUFFLE Prep time: 15 mins Cook time: 30 mins Serves: 4 Ingredients 2 cups of leftover cauliflower cheese 4 eggs, separated 2tbsp grated parmesan, plus extra for serving Salt and pepper Method Preheat the oven to 180C on fan bake. Puree the cauli cheese until nice and smooth. Mix in the egg yolks, parmesan and enough salt and pepper to taste. Grease a large or individual ramekins with butter or any other suitable ceramic dish with sides and a flat bottom. Beat the egg whites to stiff peaks. Take a quarter of the whites and stir well into the cauli mixture; then add the remainder and fold in gently using a spatula. Take care not to deflate the whites too much; mix until everything is only just combined. Transfer to the greased dish or dishes if you are doing individual ones, and then pop in the oven to bake about 30-40 minutes for a larger one, and 15-20 for smaller individual ramekins. Once it is golden brown and risen, remove from the oven and serve right away with a bit of extra parmesan over the top.