Instructions: Cut excess base off cauliflower, cut into quarters. Simmer or steam in boiling salted water until tender. Drain well.

Blend cauliflower with eggs in a food processor until smooth. Add cream and seasoning, blend another 10 seconds to combine.

Butter an ovenproof souffle mould, fill with mousse and cover with aluminium foil. Place mould in a roasting tray half filled with boiling water (ie cook in a bain marie).

Place in preheated oven 180C/350F and cook 45-50 minutes until mousse is set. Remove from oven and allow to rest 10 minutes.

Run a knife around the edge of mould and carefully unmould mousse onto serving dish.

Coat with hollandaise sauce and glaze under the grill until golden.

Hollandaise sauce:
Make a sabayon whisking egg yolks and white wine over a pan of simmering water until thick and creamy.

Gradually whisk in the soft butter, a little at a time. do not allow it to get too hot. Sauce should thick enough to coat a spoon. Finish with a squeeze of lemon juice.

Note:
This sauce can separate so be careful.

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