Cauliflower Soufflé

Surprisingly good and filling this fluffy,airy and light cheese-and-cauliflower soufflé makes a lovely light main dish or a delicious and satisfying side dish to roast pork or chicken. It's a fabulous way to serve cauliflower (at least for those who are not really into this vegetable) and a pretty dish as well. Cauliflower is the star, and the tasty italian parmeggiano...everything is better with cheese, don’t you agree? As for photographing it before it collapses, that is almost an impossible task! 

 Ingredients:

• 1 medium cauliflower
• 3 eggs (whites and yolks separated)
• 70gr of grated Parmesan cheese
• 1 cup milk
• 1 tbsp butter 
• 2 tblsps wheat flour
• mixture of peppers
• chili s
• salt to taste

Bake the chopped cauliflower in salted water until soft. Mix the 3 egg yolks with the milk and flour until well dissolved. Add the spices [mixture of peppers and chili] and grate the Parmesan cheese and add it to the cream. Sauté the cauliflower in butter and add the previous mixture, stirring it until light and fluffy. Separately beat the egg whites and mix well without whisking. Place the cream in a mold greased with butter and dusted with flour and bake in preheated oven at 180 ° for about 40m. Serve hot as meat accompaniment.

Ingredientes

• 1 couve-flor média
• 3 ovos (claras e gemas separadas)
• 70gr de queijo parmesão ralado
• 1 chávena de leite
• 1 colher (sopa) de manteiga
• 2 colheres de sopa de farinha de trigo
• mistura de pimentas
• piri piri
• Sal a gosto

Coza a couve-flor picada em água e sal até ficar macia. Misture as 3 gemas com o leite e a farinha até ficar bem dissolvido. Adicione os temperos [mistura de pimentas e piri piri] e rale o queijo parmesão e adicione ao creme. Refogue a couve-flor na manteiga e adicione o preparado anterior, mexendo tudo até formar um creme. Separadamente bata as claras em castelo e misture bem sem bater. Coloque numa forma untada com manteiga e polvilhada com farinha e leve ao forno pré aquecido a 180º cerca de 40m.  Sirva quente como acompanhamento de carnes.