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Twice baked cauliflower & gorgonzola soufflés

Twice baked cauliflower & gorgonzola soufflés

Ingredients:

  • 2T olive oil
  • ½ small brown onion, finely chopped
  • 1 clove garlic, sliced
  • 150g cauliflower florettes
  • 1/2C (125mL) chicken stock
  • 40g butter + extra for greasing
  • 1T wholegrain mustard
  • 40g plain flour
  • 250mL milk, warmed
  • 3 eggs, separated
  • 100g gorgonzola piccante, crumbled
  • 1/2C (125mL) pouring cream
  • 60g parmesan cheese, finely grated
  • walnut & celery salad, to serve

Method:

  • Grease 4 one cup capacity ramekins or coffee mugs and preheat oven to 200C.
  • Heat oil in a frying pan and cook onion over medium heat until golden brown and softened.
  • Add garlic and cauliflower and cook, stirring occasionally for approx 5 mins or until cauliflower is starting to brown.
  • Add stock and bring to a simmer.
  • Cook for approx 15mins or until stock has evaporated and cauliflower is softened.
  • Puree cauliflower in a food processor and season well.
  • Heat butter in a medium saucepan until melted.
  • Add mustard and flour and stir until well combined.
  • Cook over a medium heat, stirring for a few minutes.
  • Remove from heat and gradually whisk in the warm milk.
  • Return to the heat and bring to a simmer, stirring constantly.
  • Cook for 5mins or until thickened. Stir through cauliflower puree and egg yolks.
  • Gently stir in gorgonzola chunks.
  • Whisk egg whites to firm peaks and delicately fold through cauliflower mixture until just combined.
  • Gently divide between prepared ramekins and bake 20-30mins or until risen and golden.
  • Allow to cool then cover and refrigerate until needed.

When ready to serve:

  • Heat oven to 200C and pour 2T cream over each ramekin.
  • Top with grated parmesan and bake for 20-25mins or until puffed up, golden and sizzling.
  • Place on 4 warmed dinner plates and serve immediately with salad passed separately.

many thanks to  StoneSoup

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