Cauliflower and Vermont Cheddar Souffle with Black Currants and Caramelized Onions

1. Pre-heat oven to 400°.
2. Grease the 8-oz. soufflé dishes with butter. Add flour to coat the dishes. Shake out excess flour and set aside.
3. In a saucepan, melt the butter. Add the flour, mixing well. Do not allow the mixture to brown. Cook 4-5 minutes.
4. Slowly add the hot milk and white wine to the pan, whisking constantly until thickened and smooth.
5. Add the grated cheese and stir until melted. Add cauliflower puree and flourettes, currants, caramelized onions, garlic, lemon, all herbs, spices, and seasonings.
6. Mix well and remove from heat and let cool for about 5 minutes.
7. In a small bowl, beat the egg yolks until slightly thickened and light lemon in color. Beat about 1 Tbsp. of soufflé base into yolks and beat quickly.
8. Add another Tbsp. of base and mix again.
9. Add egg yolk mixture into the soufflé base and stir in thoroughly.


*Everything to this point can be done up to two days ahead and refrigerated.

10. In a large bowl, beat egg whites until frothy.
11. Add the cornstarch and pinch of salt.
12. Beat on medium-high speed until medium firm, but do not let the mixture get stiff or form dry peaks.
13. With a rubber spatula, scoop about 1/4 of the beaten egg whites onto the soufflé base. Stir in to lighten. Fold the remaining whites into base, gently but thoroughly.
14. Divide mixture between the 6 soufflé dishes.
15. Set the dishes on a baking tray.
16. Fill the tray with enough hot water to reach the halfway point of the soufflé dishes.
17. Put dishes into the pre-heated oven. Reduce heat to 375° and bake for 22 minutes. (Note: For a convection oven, you would bake these at 350° for 18 minutes.) Serve immediately.