Double-baked Cauliflower and Gruyere Souffle with Frisee and Lardon Salad


Australian Gourmet Traveller brunch recipe for double-baked cauliflower and gruyere souffle with frisee and lardon salad

What you will need

  Soufflé 100 gm butter, plus extra for greasing

½ leek, thinly sliced

1 clove garlic, coarsely chopped

175 gm cauliflower florets

40 ml dry white wine

185 ml chicken or vegetable stock

1 tbsp thyme leaves, plus extra for garnish

60 gm plain flour

350 ml warm milk

120 gm finely grated Gruyère

4 eggs, separated

350 ml pouring cream

  Frisée and lardon salad 40 ml olive oil

100 gm speck, cut into lardons

100 gm cauliflower florets

1 tbsp white wine vinegar

1½ cups frisée


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