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- 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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
