* Exported from MasterCook *

BACON, CAULIFLOWER AND CHEESE SOUFFLE

Recipe By :Australian Pork Corporation adapted by Tony Blakemore The Au
Serving Size : 4 Preparation Time :0:35
Categories : 5-10G Low Carb
cheese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bacon -- finely chopped,
trimmed of fat
1 tbsp pork rinds -- crushed
200 g cauliflower
1 1/2 tsp butter
1 sm onion -- peeled and chopped
1 tbsp butter -- extra
1 tbsp flour
1/2 cup half and half -- 50% milk/cream
2 eggs -- separated
2 tbsp grated Cheddar cheese
1 tbsp grated Parmesan cheese
2 tbsp grated Cheddar cheese -- extra
2 tbsp grated Parmesan cheese -- extra

Prepare just before serving.

Grease four, 1/2-cup capacity, soufflé dishes. Sprinkle with the pork rinds and place on a baking tray. Steam the cauliflower until tender, then puree in a food processor. Melt butter in a saucepan, add the bacon and onion, stir over medium heat until
onion is transparent, remove with a slotted spoon and drain.
Melt extra butter in a saucepan stir in flour, and cook over medium heat for 1 minute. Remove from heat and gradually add the milk, stirring constantly. Return to high heat and stir until sauce boils and thickens; cool slightly.
Preheat oven to 400°F-200°C. To the cooked sauce: stir in egg yolks, cheeses, cauliflower puree and onion and bacon mixture. Beat egg-whites in small bowl until firm peaks form, fold through sauce mixture. Pour into prepared dishes, sprinkle with combined extra cheeses and bake until well-risen and golden, approximately 20 minutes.

Serves 4


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Per Serving (excluding unknown items): 226 Calories; 17g Fat (66.9% calories from fat); 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 323mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 4565 0 0 0 0 0 0 0 0 0 0 0