20g (3/4oz) unsalted butter, plus extra for greasing
70g (3oz) plain flour
300ml (10fl oz) milk
1/4 tsp freshly grated nutmeg
100g (3 1/2oz) cauliflower, coarsely grated*
50g (2oz) Parmesan, or vegetarian hard cheese, grated
100ml (3 1/2fl oz) whipping cream
2 eggs, beaten
2. Gradually add 150ml (5fl oz) of the milk, stirring constantly, until smooth. Bring to the boil, then turn down the heat and simmer, stirring constantly, for 2 minutes. Add the nutmeg and season to taste. Cover with cling film and set aside to cool completely. Once cool, divide the sauce between 4 large ice-cube tray indents and freeze for at least four hours, or overnight.
3. Preheat the oven to gas 6, 200°C, fan 180°C. Butter and line the bases of 4 x 175ml (6fl oz) pudding moulds.
4. Put the grated cauliflower in a mixing bowl and add the remaining milk and flour, cheese, whipping cream and eggs. Stir to combine and season. Divide between the moulds and press a frozen cube of sauce into the centre of each so they are completely covered.
* Tip: Save time by using a pack of cauliflower couscous, available in most supermarkets, instead of grating your own.
Freezing and defrosting guidelines:
Wrap well in cling film and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and cling film but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
Carbohydrate 18.9g Protein 13.9g Fibre 1.4g Fat 19.7g