This is the only unsinkable soufflé recipe I know, so it’s the only
one I ever make. If you like you can add thinly sliced courgettes,
onions or mushrooms – or all three – to the cauliflower to make
it more of a main course in its own right, or just serve it as a side
dish with a meaty dinner and potatoes. It’s lighter than regular
cauliflower cheese and looks good too, so give it a go.
1 cauliflower
1 oz (25 g) butter or margarine
2–3 tbsp flour
1⁄2 pint (250 ml) milk
3 eggs, separated
1–2 oz (25–50 g) Cheddar cheese
1–2 oz (25–50 g) Parmesan cheese
Method
1. Cut the cauliflower into florets and simmer gently in a
saucepan of boiling water (or steam) for a few minutes until
slightly softened but nowhere near mushy. Transfer the
cauliflower to a soufflé dish and preheat the oven to Gas Mark
4 (180ºC).
2. Melt the butter or margarine in a saucepan and stir in the flour.
(There’s a bit more flour to margarine than usual in this recipe
so the paste will be very thick at this stage; you really should use
a whisk to get rid of any lumps when you add the milk.)
3. Add the milk and grated Cheddar cheese together and whisk
continuously with a small or medium-sized balloon whisk for
a few minutes until you have a thick, smooth sauce.
4. Remove the pan from the heat and whisk the egg yolks into the
cheese sauce.
5. Whisk the egg whites in a separate bowl until stiff then
thoroughly fold into the cheese sauce with a large metal spoon
and pour the sauce over the cauliflower in the soufflé dish.
6. Sprinkle the finely grated Parmesan cheese over the surface and
bake in the oven for 20–25 minutes, until the soufflé is ever so
slightly risen and golden on top.
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