Method

• Preheat the oven to 180C and grease four 1-cup (250ml) ramekins
• Place the cauliflower, onion, bay leaf, thyme and milk in a saucepan 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 cauliflower and milk, and discard the other solids
• Melt butter in a clean saucepan over low heat
• Add the flour and cook, stirring, for 2-3 minutes, then gradually whisk in the reserved milk
• Cook for a further 2-3 minutes until thickened and combined
• Whisk in the egg yolks, ½ cup (125ml) cream and half the cheese until combined
• Remove from heat and set aside
• Whiz the cauliflower in a food processor until smooth, then add cheese sauce and pulse to combine
• Season
• In a large bowl, using electric beaters, whisk egg whites to stiff peaks
• Fold one-quarter of egg whites into cauliflower mixture to loosen, then gently fold in remainder
• Divide among prepared ramekins, place in a deep baking pan and fill with enough boiling water to come halfway up the sides of ramekins
• Bake for 20 minutes or until puffed and golden
• Remove from pan and set aside to cool slightly before turning out onto a baking tray (they can be covered and refrigerated for 24 hours at this stage)
• Preheat oven to 180C
• Pour remaining 175ml cream over soufflés and scatter with remaining cheese
• Bake for a further 10-15 minutes until soufflés rise again and sauce bubbles
• Serve with salad leaves