Cauliflower Souffle

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.

Yield: 4-6 servings
Category: Vegetables, Side Dishes
http://www.thedailyrecipe.com


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