Vegetable Soufflé From the Steamer

For the vegetable soufflé, clean the cauliflower, divide into florets and place in a perforated cooking container and cook (at 100°C for 14 minutes or at 120°C for 6 minutes).

Let the cauliflower cool down and puree it. Stir egg yolk into cauliflower mixture and season with salt, pepper and nutmeg.

Beat egg whites until stiff and fold in.

Butter the ramekins and pour in the mixture. Cover with aluminum foil and cook (at 90°C for 15-18 minutes).

For the sauce, peel and chop shallots and sauté in butter. Add flour and deglaze with white wine.

Stir in vegetable stock until smooth, fold in cream and season with salt and pepper.

Arrange the soufflé on a plate, pour the sauce around it and garnish with chopped herbs. Serve with fish and meat dishes.

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