"What keeps me motivated is not the food itself but all the bonds and memories the food represents."- Michael Chiarello
Memories and my senses are soul-mates. I remember important events in life through songs I have heard and good food I had on those days. Spinach corn sandwich reminds me of the first time I met my husband, Espresso coffee and Fruit yogurt of my days in Italy, Fish cutlets of parties mom threw in our childhood, Brownies of my sister, Ketchup of my brother. The list is endless. So I remember important events in my life through food. I will remember the day I conceived each time I try Mutton gongura :). I guess my palate has wedded my memories. I dedicate this souffle to my friend Lakshmi's daughter Maalu. I made this day she was born and maybe some day she will bake this. Welcome to this world kiddo. It is not a bad palce as many say- It has people like me :) .
Well the reason I tried this recipe was for a mystery box at cucumbertown, I am hooked onto this site for some days now. It's nice to be amongst food enthusiasts. Blogging can be cumbersome and lonely when people don't respond. It makes me wonder if my domain isn't catchy or am I making mundane stuff? or exotic? But that's just a phase I know people are lazy to comment often, for that matter, I don't get replies to half the personal emails I send to friends these days so the apathy is understandable. And frankly I enjoy doing this a lot to worry about responses, else I would not do this :)
So getting back to food and memories, Maalu you are remembered here by your Teena aunty and the some day when you can read ask amma to show you this post.I hope your amma comments to this post she never comments on any post :)
Ingredients for Cauliflower Cheese Souffle
Cauliflower- 650 gm
Eggs separated - 4
Cheddar cheese- 110 gm
Salt- to taste
Pepper- to taste
Dried basil- 1 tsp
Dijon mustard- 2 tbsp
Directions
Boil the cauliflower for ten minutes and drain it in cold water. Separate egg yolks and whites. When the cauliflower has cooled add the egg yolks and process the cauliflower in a mixer till its well blended. Preheat the oven to 180 degrees. Now add the salt, pepper, dijon mustard and basil to the pureed cauliflower. Whisk the egg yolks in another bowl to stiff peak. Fold in 1/3rd of the whites to the cauliflower mixture and fold well. Now add the remaining whites in two batches. Pour the mixture in ramekins and bake for 35 minutes till the top of the souffle browns.
So dear Maalu hope you grow up to love cauliflower :) and even love cooking.