These individual twice-baked cheesy cauliflower soufflés make a great starter at any dinner party.


  • 115ml (4 fl oz) milk

  • ½ an onion, sliced

  • 3 black peppercorns

  • A pinch of nutmeg

  • 1 bay leaf

  • 2 large eggs, separated

  • 85g (3 oz) Cashel Blue

  • 85g (3 oz) cauliflower, finely shaved

  • 20g (¾ oz)  flour

  • 20g (¾ oz) butter

  • 75ml (2½ fl oz) double cream

  • Salad to serve


  • 1.

    Preheat the oven to 180ºC / 350ºF / gas mark 4. Make a béchamel sauce by adding the milk, sliced onion, peppercorns, nutmeg and bay leaf to a saucepan.  Heat gently for 5 minutes. Do not boil. Strain off the milk and reserve.

  • 2.

    Add the butter to the saucepan, then add the flour and cook for 3 minutes until straw coloured.

  • 3.

    Gradually add the warm milk, whisking all of the time. Continue to cook until the sauce leaves the side of the pan. Cook gently for 2 minutes then allow to cool. Once cool, beat in the egg yolks, one at a time.

  • 4.

    Add 2 oz of Cashel Blue and the shaved cauliflower. Stir on a low heat until the cheese has melted, being careful not to split the mixture.

  • 5.

    In a very clean bowl whisk the egg whites until they reach the soft peak stage. Add a spoonful of the egg whites to the cheese and cauliflower sauce to loosen the mixture then gently fold in the sauce into the egg whites.

  • 6.

    Add the mixture evenly between three 4cm (1½ inch) lightly buttered ramekins. Place the ramekins in a deep baking tray with boiling water and bake for 20 minutes. Remove from the oven and allow to cool, then turn the soufflés out from their ramekins and place upright on a baking tray.

  • 7.

    Add the remaining cheese on top of the soufflés and bake for a further 30mins at 180ºC / 350ºF / gas mark 4.

  • 8.

    Finally add spoonful of cream over the top of the soufflé and serve with a watercress salad.

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