These are deceptively easy to make, tasty and reliable. The egg whites are whisked using the Dualit Hand Mixer; this is important as it helps the souffle to rise.

Shopping List

• 300g (11oz) cauliflower, cut into little florets
• 40g (1½ oz) butter
• 225g (8oz) grated Cheddar or Gruyere cheese (after removing rind)
• 4 tsp milk
• 1 level tbsp English mustard (made up)
• 2 small eggs, separated
• Salt and freshly milled pepper

You will need 4 large 13cm (5 inch) diameter ramekin dishes, or 8 small ones, and a large baking sheet to put them on.

Method

1. You will need 4 large 13cm (5 inch) diameter ramekin dishes, or 8 small ones, and a large baking sheet to put them on.
2. Preheat oven to 200C/400F/M6. Make sure that you have a rack placed near to the top of the oven.
3. Put the baking sheet in the oven to heat.
4. Cook the florets in boiling salted water, drain and dry.
5. With half the butter, grease the ramekins and divide the florets among them.
6. Melt the remaining butter in a small pan over a gentle heat, then add and melt the cheese and stir in the milk and mustard.
7. Remove from heat and stir in the yolks, together with plenty of salt and pepper.
8. Using the Hand Mixer with the balloon whisk, whisk the whites with a pinch of salt, until stiff.
9. Fold into the cheese mixture and spoon over the cauliflower florets.
10. Place the ramekins on the preheated baking sheet, return to the oven and cook until the soufflés are risen and golden, about 10-12 minutes. Serve immediately.