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This recipe pre-dates my 5 Ingredients philosophy.
Twice Baked Cauliflower & Gorgonzola Souffles
Inspired by a mash up of Emma Knowles’ blue cheese souffle and her double baked cauliflower and gruyere souffle published in the July French issue of Australian Gourmet Traveller.
My first encounter with the concept of twice baked souffles was with the great Stephanie Alexander. They make an excellent dinner party main course as you can prepare and bake the first time in advance and then just pop them in the oven for a second go while your guests are enjoying their first course. While you don’t get the same amount of rising on the second bake, they are a lot less stressful than
The usual procedure is to turn the souffles out into a gratin or baking dish after their first turn in the oven and then drizzle with cream and cheese just before baking again. The problem then is that your souffles loose their shape and tend to become more of a non descript mound. This time I let the souffles cool in the ramekins and rebaked and served them in the same which made for a much prettier presentation and also meant that the souffles kept their heat for longer.
Cauliflower and blue cheese are tasty partners in crime. I love the intensity of gorgonzola picante but if you prefer your blue in more subtle measures, feel free to go for a milder option.
Serves 4
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 picante, crumbled
1/2C (125mL) pouring cream
60g parmesan cheese, finely grated
walnut & celery salad, to serve
1. 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 15 mins or until stock has evaporated and cauliflower is softened. Puree cauliflower in a food processor and season well.
2. 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.
3. Cook for 5 mins 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.
4. 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.
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