Advertisement - Continue Reading Below
75g (3oz) Cheddar cheese
- 75 g
(3oz) Emmenthal cheese
- 25 g
(1oz) ground almonds
- 50 g
(2oz) butter, plus extra for greasing
- 250 g
(9oz) cauliflower florets
Salt and ground black pepper
- 150 ml
(1⁄4 pint) milk
- 40 g
(11⁄2oz) plain flour
- 3
large eggs, separated
- 284 ml
(10fl oz) 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
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Prepare ahead
Complete recipe to the end of step 5, cover and refrigerate separately overnight. To serve complete the recipe.
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.
For a delicious alternative, try using courgettes or broccoli instead of cauliflower.
Souffles cooked in ceramic dishes may take a few minutes longer to cook.
Per serving:
- Calories: 458
- Protein: 14g
- Total fat: 41g
- Saturates: 24g
- Carbs: 9g
- Total sugars: 3g
- Fibre: 1g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
