A low-fat, easy variation of popular cauliflower cheese. Because mature Cheddar cheese has a strong flavour, you do not need to use as much, so cutting down on fat.
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Vegetable oil for greasing
550g (1lb 4oz) cauliflower florets
4 large eggs, separated
2 tablespoons semi-skimmed milk
1 teaspoon wholegrain mustard
115g (4oz) mature Cheddar cheese
Salt and black pepper
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the oven to 180°C (350°F, gas mark 4) and lightly grease four large ramekin dishes. Steam or boil the cauliflower until tender and drain if necessary.
Transfer the cooked cauliflower to a blender or food processor and add the egg yolks, milk and mustard. Crumble the cheese in and blend the mixture to a purée. Add salt and pepper to taste.
Whisk the egg whites until stiff. Stir about a quarter of the egg whites into the cauliflower mixture. Then, in three batches, gently fold in the remaining whites.
Divide the mixture between the prepared ramekins. Bake for about 20 minutes until just set, puffed and a light golden colour. Eat from the dishes, or unmould the puffs onto warmed plates. Serve with wholemeal or granary bread and a crisp salad.