Twice-baked Cauliflower Cheese Souffles

Serves: 8

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Total Time: 95

Prep Time: 20

Cook Time: 75

• 75 gram(s) Cheddar cheese
• 75 gram(s) Emmenthal cheese
• 25 gram(s) ground almonds
• 50 gram(s) butter, plus extra for greasing
• 250 gram(s) cauliflower florets
• Salt and ground black pepper
• 150 ml (1?4 pint) milk
• 40 gram(s) (11?2oz) plain flour
• 3 large eggs, separated
• 284 ml carton double cream
• 15 ml (1 level tbsp) grainy mustard
• Rocket, cherry tomatoes and black pepper to garnish
• Olive oil and balsamic vinegar for drizzling

Method

1. Finely grate the cheeses. Cook the almonds under a preheated grill, turning from time to time, until lightly toasted. Grease and base-line eight 150ml (1/4 pint) dariole moulds or ramekins with greaseproof paper, then dust with toasted ground almonds.
2. Cook the cauliflower in salted, boiling water for 5-10min or until tender. Drain, plunge into iced water and drain again. Place in a food processor with milk and process for 2-3min until smooth.
3. Melt the butter in a pan, add the flour and mix to a smooth paste. Blend in the cauliflower purée, stirring; bring to the boil. Cool a little; beat in cheeses and egg yolks; season well. Whisk the whites to a soft peak; fold into cauliflower mixture.
4. Fill moulds with cauliflower mixture and place in a roasting tin. Add enough hot water to come halfway up the side of the moulds. Cook at 180°C (160°C fan) mark 4 for 20-25min or until firm to the touch in the centre. Remove from the roasting tin and cool completely. Run a knife around edge of the soufflés; carefully turn out on to a baking sheet.
5. Meanwhile, pour the cream into a wide saucepan, bring to the boil and bubble until syrupy and reduced by one-third. Add mustard; season.
6. Spoon a little cream over the soufflés; bake at 200°C (180°C fan) mark 6 for 15-20min or until golden. Serve immediately, garnished with rocket, tomatoes and black pepper, and drizzled with olive oil and balsamic vinegar.
7. PREPARE AHEAD Complete recipe to the end of step 5, cover and refrigerate separately overnight. TO FREEZE Complete the recipe to the end of step 5, then wrap separately and freeze. TO SERVE Complete the recipe, cooking the soufflés from frozen for 25-30min or until golden. More cauliflower recipes Low-fat cauliflower cheese recipe Find more magazine recipes you can trust

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