Blanche the broccoli florets in boiling water for 3 minutes. Sieve and set aside.
In a medium saucepan heat the oil over medium heat, whisk in the potato starch and cook, whisking, for 1 minute. Add the milk, mustard, thyme, and salt and whisk constantly until thick for 1-2 minutes.
Remove from heat and add the Violife Grated Original. Add the flax mixture with the broccoli and the flour and mix to combine. Pour the mixture into the ramekins and place the baking tray in a preheated oven at 180°C for 30-35 minutes, until doubled in size and golden.