Method

Prepare :

• Preheat the oven to 180°C and grease four 1-cup (250ml) ramekins.

Cook Cauliflower:

• In a saucepan, combine cauliflower, onion, bay leaf, thyme, and milk over medium heat.
• Bring to a simmer, then reduce heat to low and cook, partially covered, for 8-10 minutes until cauliflower is tender.
• Strain, reserving the cauliflower and milk, and discard the other solids

Make Cheese Sauce:

• In a clean saucepan, melt butter over low heat.
• Add flour and cook, stirring, for 2-3 minutes.
• Gradually whisk in the reserved milk and cook for 2-3 minutes until thickened and smooth.
• Whisk in the egg yolks, ½ cup (125ml) cream, and half the cheese until combined.
• Remove from heat and set aside.

Prepare Soufflé Mixture:

• In a food processor, blend the cauliflower until smooth.
• Add the cheese sauce to the cauliflower and pulse to combine.
• Season with salt and pepper.

Whisk Egg Whites:

• In a large bowl, use electric beaters to whisk egg whites to stiff peaks.
• Gently fold one-quarter of the egg whites into the cauliflower mixture to loosen it.
• Then, fold in the remaining egg whites gently until fully incorporated.

Bake Soufflés:

• Divide the mixture among the prepared ramekins.
• Place ramekins in a deep baking pan and pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
• Bake for 20 minutes or until puffed and golden.
• Remove from the pan and allow to cool slightly before turning out onto a baking tray. (Soufflés can be covered and refrigerated for up to 24 hours if needed).

Final Bake:

• Preheat oven to 180°C.
• Pour the remaining 175ml cream over the soufflés and scatter with the remaining cheese.
• Bake for a further 10-15 minutes until soufflés rise again and the sauce bubbles.
• Serve hot with salad leaves.