Cut the cauliflower into florets and wash them.

Boil the cauliflower florets with the double cream, butter. Drain well once cooked.

Mash the cooked florets, season with salt and pepper.

Leave it to rest for 1/2 hrs.

While the mash is resting, beat the egg whites until firm peaks are forming.

Add 1/3 of the egg whites to the mashed cauliflowers. Carefully fold it in to loosen the mixture then add the rest of the egg whites.

Tip: Fold the egg whites in slowly, gently not to crush the air bubbles in it.

Transfer the mixture into a piping bag and pipe small rectangular shapes onto a baking tray lined with parchment paper.

Bake at 180°C (356)°F for 10-12 minutes.

Serve it on its own or with dips of your choice.

Good luck preparing it and enjoy!