Cauliflower cheese and ham soufflés
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- Phillippa Cheifitz
- 3
- Easy
- 15 minutes
- 45 minutes
- Graham Beck Railroad Red 2003
Ingredients
- 1 medium cauliflower
- 2 cups vegetable stock
- Sprig or two of rosemary
- Butter for greasing
- 125 g shaved honey and mustard ham
- 3 tablespoons butter
- 3 tablespoons flour
- 1 warm full cream milk
- 4 free-range egg yolks, lightly beaten
- 6 free-range egg whites
- 2 cups grated Gruyère cheese
- 1 teaspoon Dijon mustard
- Grating of nutmeg
- Sea salt and milled black pepper
- Extra cheese for sprinkling
Cooking Instructions
Break the cauliflower into large florets. Soak in salted water for 5 to 10 minutes.
Simmer in 4 cups vegetable stock with the lemon juice for 15 minutes or until just tender.
Drain, but reserve 1/2 cup of the stock. Butter 3 ovenproof soup bowls. Divide the cauliflower between the prepared dishes. Add torn pieces of ham*.
Melt 3 tablespoons butter. Stir in the flour until smooth. Remove from the heat, and gradually add the warm reserved stock and milk until blended. Season.
Return to the heat and, stirring all the time, cook until thick and smooth.
Remove from the heat and season. Gradually whisk in the egg yolks. Stir in the grated cheese, mustard and nutmeg, then fold in the stiffly beaten egg whites.
Bake at 200°C for 15 minutes or until puffed and golden.
Serve immediately.
*Cook's note: Woolworths sells a delicious range of Halaal cold meats, including tongue and pressed beef, that can easily subsitute the ham in this recipe
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