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Prep Time: 00:15
Servings: 4-6
Cooking Time: 00:45
Ingredients
- 1/2 - cauliflower
- 60ml - butter
- 200g - thinly sliced ham, cut into small cubes
- 60ml - cake flour
- 500ml - full-cream milk
- - salt and freshly ground black pepper, to taste
- 6 - egg yolks, beaten
- 250g - Cheddar cheese, grated
- 7.5ml - Dijon mustard
- - grated nutmeg
- 6 - egg whites
- - extra Cheddar cheese to sprinkle on top
Method
All-in-one meal!
Preheat oven to 180°C.
Break the cauliflower into individual florets and cook them in salted water until soft. Drain.
Grease the bowls or ramekins with butter. Divide the cauliflower among the bowls and sprinkle the ham on top.
Melt the butter in a saucepan and stir in the cake flour until mixed. Remove it from the plate and stir in the milk. Beat the mixture with a wire whisk until smooth and return the saucepan to the plate. Continue beating until the sauce is smooth and starts to boil. Remove from the plate and season with salt and black pepper. Gradually whisk in the egg yolks. Stir in the grated cheese, mustard and nutmeg.
Whisk the egg whites until stiff and then fold this in with a large metal spoon. Divide the mixture among the bowls or ramekins, sprinkle extra cheese on top if preferred, and bake the soufflés for about 15 minutes until golden brown and fully risen. Serve immediately.
Break the cauliflower into individual florets and cook them in salted water until soft. Drain.
Grease the bowls or ramekins with butter. Divide the cauliflower among the bowls and sprinkle the ham on top.
Melt the butter in a saucepan and stir in the cake flour until mixed. Remove it from the plate and stir in the milk. Beat the mixture with a wire whisk until smooth and return the saucepan to the plate. Continue beating until the sauce is smooth and starts to boil. Remove from the plate and season with salt and black pepper. Gradually whisk in the egg yolks. Stir in the grated cheese, mustard and nutmeg.
Whisk the egg whites until stiff and then fold this in with a large metal spoon. Divide the mixture among the bowls or ramekins, sprinkle extra cheese on top if preferred, and bake the soufflés for about 15 minutes until golden brown and fully risen. Serve immediately.
