Vegetarian Recipes - Cauliflower Soufflés with Watercress Sauce Recipe

  
 

Cauliflower Soufflés with Watercress Sauce Recipe

 

Ingredients

 

Serve 4-8

  • 1 lb/500 g cauliflower florets

  • 2 cups/500 ml Béchamel sauce (refer recipe)

  • salt and freshly ground black pepper to taste

  • 1 egg white

Watercress Sauce:

  • 4 oz/125 g watercress

  • 3/4 cup/180 ml heavy/double cream

  • 1/4 tsp freshly grated nutmeg

Method:

  1. Preheat the oven to 350°F/180°C/gas 4. Butter four 3/4-cup (180 ml) pudding molds.

  2. Warm a large roasting pan filled with 2 inches (5 cm) of water in the oven.

  3. Cook the cauliflower in a large pot of salted, boiling water until tender. Drain and process in a food processor until smooth.

  4. Gently fold the cauliflower and egg white into the Béchamel.  Spoon the mixture into the prepared molds. Place the molds in the roasting pan. Bake for 1 hour.

  5. Watercress Sauce: Process the  watercress with the cream in a food processor until pureed.

  6. Add the nutmeg and season with salt and pepper. Mix well. Serve the timbales warm with the sauce.