Cauliflower cheese puffs

    40 min

    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.

    6 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Nutrients per serving

    Vitamins C, B12, B6

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)