Recipe Archives->Vegetables->Cauli Souffle

Cauliflower Souffle
Yield: 4-6 servings

1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

Cook cauliflower in boiling, salted water until tender, drain well
and mash. Melt butter in medium saucepan, blend in flour and cook,
stirring over medium heat until bubbly; do not let mixture brown.
Meanwhile, bring milk to a boil in another saucepan. Add hot milk
to butter-flour mixture and cook, stirring over medium heat until
sauce thickens and is smooth. Season to taste with salt, pepper
and nutmeg. Remove from heat. 

Lightly beat egg yolks and  stir into sauce. Stir in cheese and
cauliflower until smooth. In a large bowl, beat egg whites until
stiff but not dry. Fold cauliflower mixture gently but thoroughly
into beaten egg whites. Pour into a buttered 2 quart souffle dish.
Bake in preheated 350F oven for 30 to 40 minutes, or till puffed,
firm and lightly browned. Serve at once.

Printable version: cauli-souffle.txt.