Ingredients

Serves 4-6

Soufflé:
300 gm cauliflower puree*
300 ml milk
70 gm butter
45 gm plain flour
30 gm gruyere, grated
30 gm parmesan, grated
5 large eggs, separated
Salt to taste


Leek Soubise:
20 ml olive oil
2 Leeks, washed and sliced
1 brown onion, peeled and sliced
40 ml cream
40 gm unsalted butter, diced


To serve:
Toasted hazelnuts
Salad leaves

 

Method

*Make cauliflower puree by boiling cauliflower gently in water until very soft. Drain well then puree while still hot. This can be done a day in advance.

Soufflé:
Pre-heat fan forced oven to 150°C.
Melt butter and add to flour. Mix well to form a paste.
Bring milk to boil. Whisk in butter/flour and cook for 1 minute until thickened.
Remove from heat and stir in cheese, then cauliflower puree, oil, salt and yolks last.
Whip whites to ribbon stage. Gently fold whites through the mixture.
Apply canola spray to soufflé moulds and top up with mixture straight away.
Place moulds in a shallow water bath and bake for 15 minutes.
Allow to cool completely before removing from moulds (shake loose).
Refrigerate until required.

Leek soubise:
Sweat leeks and onion in oil until translucent.
Transfer to blender and puree with butter, cream and salt.

To serve:
Heat soufflé in hot oven for 5 minutes on grease-proof paper.
Garnish with warm soubise, toasted hazelnuts and dressed salad leaves.