Cauliflower And Broccoli Souflettes
A french take on cauliflower and broccoli souflettes, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 c. cauliflower
- 2 c. broccoli
- 4 Tbsp. margarine
- 1/2 c. brown rice flour
- 2 c. milk
- 1/4 c. grated yellow cheese
- 1 large egg, separated
- good pinch of nutmeg
Method
Break the cauliflower and broccoli into small flowerets and steam until tender, 7 to 10 minutes.
Melt margarine; remove from heat.
Gradually add flour.
Stir to make a roux and add milk gradually, blending well until smooth.
Return pan to heat and stir until sauce thickens and comes to a boil.
Cool a little and add egg yolk and cheese.
Stir well and add nutmeg.
Whip the egg white until stiff and fold carefully into sauce.
Place vegetables into 6 small greased ramekin dishes and season.
Divide the sauce evenly between dishes and bake immediately in preheated 375° oven for 35 minutes until puffed and golden.
Serve at once.
