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Easy cheesy cauliflower souffles
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1 essential Waitrose cauliflower, cut into small florets
350g essential Waitrose cheese sauce
1 tsp English mustard powder
1 shallot, finely chopped
4 tbsp chopped flat leaf parsley or chives
4 egg whites
1.Cook the cauliflower in a pan of boiling water for 10-15 minutes, until very soft. Drain well, then roughly mash. Mix in the cheese sauce, mustard powder, shallot and herbs.
2. Preheat the oven to 200°C, gas mark 6. In a large bowl, whisk the egg whites until they form stif peaks. Using a large metal spoon, gently fold into the cauliflower mixture.
3. Spoon the mixture into four individual 350ml ramekins or soufflé dishes and bake for 20-25 minutes, until well risen and golden brown. Serve straightaway.
Typical values per serving:
This recipe was first published in October 2012.
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