Twice Baked Cauliflower Soufflé With A Spring Salad And Curry Mayonnaise

Serves 6

Recipe by Rudi Liebenberg

Ingredients:

• 30g Butter
• 30g Flour
• ½ tsp English mustard
• 10g grated parmesan
• 160ml milk
• 160ml Cauliflower purée
• 4 eggs separated
• Butter and breadcrumbs to line ramekins
• 60ml double thick cream
• 60g mature cheddar grated

To serve:

• Spring salad
• Curried mayonnaise

 Method:

1. Make roux with butter, flour add milk and mustard and ensure that it is cooked out properly and not lumpy, add milk as you would make a white sauce.
2. Then add the purée and temper egg yolk one at a time into the mixture.
3. Fold in whisked egg whites when mixture is cool, add grated cheese and fold in the remainder off the whisked egg white.
4. Line ramekins with butter and crumbs.
5. Put the soufflé mix into greased ramekins and bake at 180 degrees in a shallow water bath for about 15 – 20 minutes. 
6. Remove soufflé from ramekins when cool.
7. When ready to serve, place on grease proof tray, place some double thick cream and a little grated cheddar on top of each and bake.
8. Serve warm with a spring salad and curried mayonnaise

Cauliflower purée         

Ingredients:

• 300g Cauliflower
• 30g butter
• Thyme
• 2 garlic cloves
• Lemon zest
• Black pepper
• 100ml cream or crème fraiche 

Method: 

• Place cauliflower in roasting pan with butter, thyme, garlic, pepper and cream
• Roast covered for 20 minutes, remove foil and roast for 10 minutes uncovered.
• Purée until smooth

Spring Salad

Ingredients:

• 40g Cooked Edamame beans
• 50g Cooked Broad beans
• 50g Cauliflower florets blanched
• 40g Broccoli florets blanched
• 40g Asparagus pieces blanched
• Baby spinach leaves
• 20ml Mustard vinaigrette