Method

• 1.
  Preheat the oven to 180°C and grease four 1-cup (250ml) ramekins. Place the cauliflower, onion, bay leaf, thyme and milk in a saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, partially covered, for 8-10 minutes until cauliflower is tender. Strain, reserving cauliflower and milk, and discard the other solids.
• 2.
  Melt butter in a clean saucepan over low heat. Add the flour and cook, stirring, for 2-3 minutes, then gradually whisk in the reserved milk. Cook for a further 2-3 minutes until thickened and combined.
• 3.
  Whisk in the egg yolks, 1/2 cup (125ml) cream and half the cheese until combined. Remove from heat and set aside.
• 4.
  Whiz the cauliflower in a food processor until smooth, then add cheese sauce and pulse to combine. Season.

• 5.
  In a large bowl, using electric beaters, whisk eggwhites to stiff peaks. Fold one-quarter of eggwhites into cauliflower mixture to loosen, then gently fold in remainder. Divide among prepared ramekins, place in a deep baking pan and fill with enough boiling water to come halfway up the sides of ramekins. Bake for 20 minutes or until puffed and golden.
• 6.
  Remove from pan and set aside to cool slightly before turning out onto a baking tray (they can be covered and refrigerated for 24 hours at this stage).
• 7.
  Preheat oven to 180°C. Pour remaining 175ml cream over soufflés and scatter with remaining cheese. Bake for a further 10-15 minutes until soufflés rise again and sauce bubbles. Serve with salad leaves.