- ½ head broccoli, cut into florets, blanched
- 3 free-range eggs, separated
- 2 tbsp cheddar, grated, plus extra for sprinkling
- salt and freshly ground black pepper
- softened butter, for greasing
- flour, for dusting
- Preheat the oven to 200C/400F/Gas 6 and place a baking tray inside to heat.
- Place the broccoli into a small blender and blend until finely chopped. Add the egg yolks and blend until combined. Pour into a bowl.
- In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then carefully fold the egg whites into the blended broccoli.
- Fold in the cheese and season well with salt and freshly ground black pepper.
- Butter two ramekins and dust with flour. Spoon the soufflé mixture into the ramekins. Sprinkle with a little extra grated cheese.
- Place the ramekins onto the heated baking tray and place in the oven for eight minutes, or until risen and golden.
- Serve straight away, in the ramekins.