Bell Pepper and Cauliflower Soufflé

Preparation

1. Cut the pepper in half and remove the seeds.
2. Cook for ten minutes, in salted boiling water . When tender, blend in a food processor.
3. Add the Bread and pastry Mix, egg substitute, baking powder, salt and pepper and moisten with water to obtain a batter with a consistency similar to that of pancake batter.
4. Grate the raw cauliflower with a coarse grater. Stir into the mixture, setting aside a few small florets.
5. Transfer to greased ramekins and bake for 25 minutes at 150°C (gas mark 5). Decorate with the
   small florets.