Cauliflower Soufflé

Roughly cut the cauliflower or cauliflower trimmings excluding the leaves

1. Cook the cauliflower in the milk on a medium heat until the cauliflower is completely soft
2. Strain the cauliflower, reserving the milk
3. In a pan melt 60g of the butter and add the flour. Cook until a sandy consistency is formed
4. Gradually add the milk until a thick smooth white sauce is made
5. Take approx one third of the sauce and add the hot mustard rarebit. Continue to cook until you have smooth sauce. Thin with milk or cream if necessary and season to taste
6. Blitz the remaining sauce with the cauliflower with a stick blender until smooth. Season to taste
7. Set aside to cool
8. Meanwhile split the eggs ensuring no egg yolk contaminates the whites. Note the eggs are best used at room temperature for this recipe
9. Add the egg yolks to the cauliflower sauce. This can now be chilled and will keep for 3 days
10. Melt the remaining butter and grease 4 Ramekins. Next dust with the Bella Lodi cheese. Chill the dishes until required
11. Combine the White Wine vinegar with the cornflour
12. Add to the egg whites and whisk on the mixer in a clean metal bowl until peaks form
13. Take the chilled cauliflower sauce mix and add a little of the whipped egg whites to loosen the sauce
14. Carefully fold in the remaining whipped egg whites
15. Fill the lined ramekins. Flatten with a palette knife and run your pinched 1st finger and thumb around the rim of each ramekin
16. Bake for 10 mins in a 180°C pre-heated fan oven
17. Meanwhile heat up the Hot Mustard Rarebit Sauce
18. Serve the soufflé immediately with the sauce alongside. At the table make a hole in the centre top of the soufflé and pour in the sauce