4 eggs separated
Half head of cauliflower
Goats cheese (or any other cheese of your choice)
You can flavour it with anything, blue cheese, mature cheddar, goats cheese.
To make the cauliflower one, sauté 1 chopped leek and half a head of chopped cauliflower. Deglaze the pan with white wine and cook until the cauliflower is tender. Don’t bother with seasoning as you season at the end.
Blend the mixture to a smooth puree.
Rub the moulds you are going to use with some butter and spray with spray and cook. Put the moulds in the fridge.
Make a basic white sauce by melting the butter, add the flour and cook it out. Add the milk and whisk, when it starts to bubble take it off the heat.
Add the cauliflower puree and cheese to taste. Now you can season with salt and pepper. Whisk in the egg yolks.
Put the mixture in the fridge to cool down to room temp or just warm to the touch.
Whisk the egg whites to soft peak and fold it into the mix. Spoon the mix into the prepared moulds, filling it ¾ of the way.
Put the moulds in a tray and add water to the tray to cover the moulds halfway up.
Bake @ 175 until the soufflés and light brown on top. About 25 min. Leave to cool in the water. Carefully unmold and keep until ready to use.
To reheat, place the soufflés on a tray and bake @ 180 for about 10 min.