Recipe and photo from here

 

 Bonjour mes belles,

 

The weather has finally starting to cool down  here and we are bracing ourselves for a stormy weekend.
So I am in the mood for staying cosy and spending time in the kitchen.
Souffles are a favourite of ours and this is what we will be eating on Sunday.

 

Double Baked Cauliflower Soufflés

 

INGREDIENTS

200g cauliflower, cut into small florets (about 1/4 large cauliflower)50ml white wine150ml cream1 clove garlic, crushedsea salt and freshly ground black pepper25g butter1 1/2 cups whole milk1 bay leafsprig of thyme4 tablespoon plain flour1/2 cup firmly packed Gruyere cheese4 free range eggs, separated 300ml cream1/2 cup grated Gruyere cheese extra6 x 1 1/2 cup capacity ramekins
 

 

METHOD

Put cauliflower florets in a medium frying pan and add wine, cream, garlic salt & pepper. Cook over a gentle/medium heat for 25 minutes or until cauliflower is soft and most of the cream has reduced. Cool for 10 minutes then whiz in a food processor until smooth.
Put milk into a medium saucepan with bay leaf and thyme; bring to a simmer over a gentle heat for 5 minutes then strain into a jug. (Alternatively heat in a microwave for two one-minute bursts and leave to stand for 5 minutes). Heat butter in the same pot over a gentle heat, and whisk in flour. Whisking continuously pour in half of the milk. Once it thickens add remainder of the milk, cook a few minu...