The weekend was filled with vodka shots and lagers, and I was in a completely relaxed mode with minimal time spent in the kitchen. As the mercury dipped further on Sunday evening, I settled down with a coffee-infused Old Monk rum on the rocks while binge-watching Netflix. This set the tone for a lazy Sunday evening, and I decided to cook a soufflé. With the refrigerator running low on supplies, the only thing I had left was a cauliflower, so I ended up baking a cauliflower soufflé. This classic dish is incredibly easy to prepare and comes together in minutes, allowing you to enjoy your favourite shows without interruption. I encourage you to give it a try next weekend!
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.
