Over the past two weeks, I’ve been incredibly busy meeting with clients and trying to find time to work on something new. I’ve been indulging quite a bit, enjoying mutton, chicken, fish, and some delicious kebabs with drinks. As it’s Friday, I thought something comforting would be perfect for my stomach to prepare for the weekend. I had enough broccoli on hand, but I decided to save it for another time. Luckily, I found cauliflower in the fridge, so I’m back in the kitchen cooking a warm and yummy cauliflower soufflé. It takes less than 30 minutes to make, leaving you plenty of time to enjoy your favourite shows. Give it a try and happy cooking!
Prep Time – 15 mins
Cook time – 10 mins
Total time – 25 mins
Ingredients :
Cauliflower – 450 gm
Refined flour – 15 gm
Butter – 15 gm
Milk – 150 ml
Vegetable Stock – 150 ml
Cheese – 55 gm
Eggs – 2
Salt – a pinch
Pepper – a pinch
Method :
1 ) Parboil Cauliflower in salted water.
2 ) Drain and break the cauliflower into florets.
3 ) Prepare a medium-consistency white sauce with flour, butter, milk and vegetable stock. Let it
cool.
4 ) Add beaten egg yolks and grated cheese, salt and pepper.
5 ) Beat the Egg whites stiffly and fold them into the mixture.
6 ) Put Cauliflower into a greased pie dish and pour sauce over.
7 ) Bake in a moderate oven.
8 ) Serve immediately topped with some mixed herb spice.
