Eggplant in a lasagna? Yep, it works and it’s oh so good 😍 Featuring fresh spinach, mushrooms and of course eggplant, this vegetarian friendly dish will win the hearts of everyone who is lucky enough to get a slice!
Cauliflower, such a versatile and popular vegetable. We’ve had cauliflower rice, cauliflower pizza…. But cauliflower has now never tasted so good! This cauliflower soufflé is the perfect side dish to accompany any family favourite, such as a slow cooked lamb shanks, roast with vegetables or a hearty casserole.
Feel free to cook either in a large soufflé dish (or use a casserole dish) and spoon out on to plates to serve. Alternatively, you can bake in small individual ramekins to make for an impressively presented side dish.
- Preheat oven to 180C.
- Cook cauliflower in boiling, salted water until tender, drain well and mash.
- Melt butter in a medium saucepan, blend in flour and cook stirring over medium heat until bubbly, however do not let mixture brown.
- Meanwhile, bring the milk to a boil in another saucepan. Add the hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth.
- Season to taste with salt, pepper and nutmeg.
- Remove from heat.
- Lightly beat the egg yolks and then stir into the sauce.
- Stir in the grated and mashed cauliflower until smooth.
- In a large bowl, beat egg whites until stiff but not dry.
- Fold cauliflower mixture gently but thoroughly into beaten egg whites.
- Pour into a buttered 2 litre soufflé dish.
- Bake in oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
- Serve at once.