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1
Preheat the oven to 200C/180C Fan/Gas 6.
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2
Grease 4 ramekins with butter and line the bases with discs of baking paper.
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3
Add the cauliflower to a pan of boiling water and simmer for 10 minutes, until tender.
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4
Drain thoroughly and mash with the milk.
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5
Melt the butter in a pan.
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6
Remove from heat and stir in the flour with a wooden spoon.
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7
Return to the heat and cook over a low heat for 1 minute, stirring.
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8
Remove from the heat and stir in the cauliflower puree.
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9
Return the pan to the heat and cook until simmering, stirring constantly.
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10
Simmer for 1-2 minutes.
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11
Remove from the heat and add the mustard and 75g of the cheese.
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12
Season and stir until the cheese melts.
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13
Add the egg yolks and stir until evenly blended.
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14
Put the egg whites in a clean, dry bowl and whisk until they form stiff glossy peaks.
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15
Fold a quarter into the cauliflower mixture to make it looser, then gently fold in the rest.
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16
Spoon into the ramekins and bake for 15-20 minutes, until puffed up and golden on top.
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17
Leave to cool.
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18
Line a baking tray with baking paper.
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19
Run a knife round the edge of the souffles, then turn out into your hand.
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20
Remove the paper lining, turn them over, and put on the baking tray.
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21
Cover with clingfilm and chill for up to 24 hours.
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22
To serve, preheat the oven to 200C/180C Fan/Gas 6.
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23
Remove the clingfilm and sprinkle the souffle tops with the remaining cheese.
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24
Drizzle on the cream and bake for 10 minutes.
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25
Serve immediately.
