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Cauliflower Souffle Tart

A community recipe by

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From a newspaper cutting I found while clearing out my recipe folder.


Serves: 4

  • 170 shortcrust pastry
  • ½ small cauliflower (broken into florets)
  • ½ teaspoon english mustard powder
  • 2 eggs (separated)
  • 28 butter
  • 28 all-purpose flour
  • ⅛ milk
  • 85 grated cheddar cheese
  • ½ teaspoon cayenne pepper


Cauliflower Souffle Tart is a community recipe submitted by KitchenGoddess and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 220 C/425 F/ Gas Mark 7.
  • Use pastry to line 8 inch flan tin. Bake blind for ten minutes. Cook the cauliflower in boiling water for five minutes, until just tender.
  • Drain well reserving stock. Arrange the cauliflower in the pastry case. Melt butter in a pan, stir in flour and mustard. Cook for one minute.
  • Gradually stir in milk and 1/4 pint stock. Cook until smooth, stirring. Remove from heat and stir in egg yolks and cheese. Whisk the egg whites until stiff and fold in.
  • Spoon over cauliflower and sprinkle with cayenne pepper. Bake for thirty minutes until golden
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