Method

1. Bring a large pan of salted water to the boil, add the cauliflower and cook for 3 minutes. Drain and refresh under cold running water, then separate into small florets.

2. Melt the butter in a saucepan over a gentle heat and add the flour. Cook for one minute. Slowly pour in the milk and the cream, stirring continuously until thickened. Leave to cool slightly and then stir in the egg yolks, followed by the cheese. Carefully add the cauliflower and season to taste.

3. Set the oven to 180°C/gas 4 and lightly butter 6 ramekin dishes. Set the dishes in a roasting tray and fill with enough water to come half way up the sides.

4. Whisk the egg whites until stiff and glossy. Fold the egg whites into the cauliflower mixture and divide equally between the ramekins. Cook for 15 minutes until risen and firm.

5. Lightly butter a baking tray. When the souffles are cooked, turn them out onto the tray until ready to serve.

6. Make the dressing. Pour a little oil into a frying pan over a medium heat and fry the pine nuts until golden. Place them into a screw-top jar with the vinegar, oil and sugar. Shake well to mix and season to taste.

7. Just before serving, return the souffles to the oven and cook for a further 8 minutes. Serve with mixed salad leaves and pine nut dressing. Sprinkle with chives to garnish.