Page 66 - COMING UNSTUCK by Sara tuck
P. 66
double-baked God I love these – double-
baked cheesy cauliflower
cauliflower soufflés, basically big
puffy clouds of indulgent
goodness, and one of my
soufflés favourite recipes ever.
Serves 6 Put cauliflower florets in a medium frying pan and add wine,
cream, garlic, salt and pepper. Cook over a gentle-medium
200g (7 oz) cauliflower, cut heat for 25 minutes or until cauliflower is soft and most of the
into small florets (about cream has reduced. Cool for 10 minutes then whizz in a food
¼ large cauliflower) processor until smooth. Put milk into a medium pot with bay
60ml (2 oz) white wine leaf and thyme; bring to a simmer over a gentle heat for
150ml (5 oz) cream (heavy 5 minutes then strain into a jug. (Alternatively heat in
cream) a microwave for 2 x 1-minute bursts then leave to stand for
1 clove garlic, crushed 5 minutes.) In the same pot you heated the milk in, melt butter
sea salt & freshly ground pepper over a gentle heat, then whisk in flour. Whisking continuously,
1½ cups whole milk pour in half of the strained milk. Once it thickens, add the
1 bay leaf remainder of the milk and cook a few minutes more, whisking
sprig of thyme until thick and smooth. Stir in the first ½ cup of Gruyère
25g (1 oz) butter cheese, whisk well and remove from the heat. Whisk in the
¼ cup plain flour egg yolks, then combine with the cauliflower purée, stirring to
½ cup (60g, 2 oz) grated incorporate well. Set aside to cool.
Gruyère cheese
4 eggs, separated Grease and line the bases of six 1½ cup capacity ramekins
with baking paper. Preheat the oven to 180˚C (350˚F). Whisk
To finish: the egg whites with a pinch of salt, to firm peaks. Add ⅓ of
½ cup (60g, 2 oz) grated the egg whites to the cauliflower mixture, folding in to loosen
Gruyère cheese the mixture slightly, then add the rest of the egg whites,
300ml (10 oz) cream (heavy folding in gently until incorporated.
cream)
Divide mixture among the prepared ramekins and place in
a small roasting dish. Pour very hot water into the dish, so
that it comes halfway up the sides of the ramekins. Bake for
25 minutes until soufflés are risen and lightly golden. (Do not
panic if they are slightly one-sided or even a bit explodey at the
top – they will be fine!) Remove ramekins from the roasting dish
and allow to cool for an hour – they will deflate and settle down.
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