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Double Baked Soufflé with Cauliflower and Bacon

Anne-Maree's entree recipe from Come Dine With Me Australia, series 1.


  • 1/3 cup diced bacon

  • 1 cup cauliflower florets

  • 1 cup water

  • 80gm butter

  • ½ cup plain flour

  • 1 cup milk

  • ¼ cup thickened cream

  • ¼ cup grated parmesan cheese

  • 1 teaspoon nutmeg

  • 4 eggs separated

  • 1 ½ cups thickened cream

  • extra parmesan cheese


  • 1.

    Sauté bacon for 1 minute before adding cauliflower and a cup of water. Simmer until cauliflower tender. Blend mixture to desired texture and set aside.

  • 2.

    Melt butter in a medium saucepan. Add the flour, cook, stirring until thickens. Gradually add the milk stirring continuously.

  • 3.

    Add cauliflower mixture. Stir in thickened cream and parmesan.

  • 4.

    Allow to cool before adding egg yolks.

  • 5.

    In a separate bowl whisk egg whites until they form peaks.

  • 6.

    Use a large metal spoon to fold into cauliflower mixture. This will blend better if one spoon is folded initially followed by the rest of the whites.

  • 7.

    Prepare 6 dariole moulds by greasing thoroughly with butter. Spoon mixture into each mould up to the top and place in a large baking dish. Fill dish with water to half way up the moulds.

  • 8.

    Bake in oven, which has been preheated to 200 degrees (180 fan-forced), for about 20 minutes or until lightly browned.

  • 9.

    Approximately 20 minutes prior to serving, pour ¼ cup of cream over each soufflé, sprinkle with cheese and return to the oven for around 15-20 minutes.

  • 10.

    Allow to cool before turning out onto individual gratin dishes. Set aside until half an hour before serving.

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