Cauliflower puree and Stilton combine in this delicious yet really rather simple souffle. Serve it with chunks of warm bread, or as it is with a little side salad.
- 15g breadcrumbs
- 15g parmesan
- 340g cauliflower, trimmed and cut into florets
- 300ml milk
- 3 tbsp. cornflour
- 1 bay leaf
- 4 eggs
- 100g Stilton
- 1 tbsp. wholegrain mustard
- 2 tbsp. chopped chives
Butter a souffle dish or baking dish with the butter. Mix the breadcrumbs and cheese and scatter half in the dish, making sure that it coats the sides of the dish. Drop the cauliflower into boiling water and simmer until tender, then drain really well and puree with 100ml of the milk. Season.
Mix the cornflour and some of the milk to create a paste. Heat the rest of the milk until almost boiling, then gradually pour onto the paste, stirring until fully combined and smooth. Pour into a saucepan, add the bay leaf and simmer until thickened. Remove the bay.
Take the pan off the heat. Beat in the egg yolks, one at a time. Crumble in the Stilton and stir until melted, then stir in the cauliflower, mustard and chives.
Beat the egg whites until stiff peaks form. Carefully fold into the sauce, being careful not to knock the air out. Spoon into the souffle dish, level the top and sprinkle evenly with the rest of the breadcrumb and parmesan mix.
Put into the oven and bake for 35 minutes at 200C or until golden and risen.