CAULIFLOWER SOUFFLE
INGREDIENTS:
1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper to taste
dash of ground nutmeg
4 eggs, separated
1 cup cheddar cheese, grated
DIRECTIONS:
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 immediately.
Yield: 4-6 Servings
CAULIFLOWER - Nutritious and Deeeeeelicious!
Good-quality cauliflower will have white or slightly off-
white heads that are firm with no space between the curds.
The leaves should be fresh and green. There is no quality
difference between large and small heads.
Avoid cauliflower that is soft or wilting, has ivory to
light brown coloring or that has small dark spots on the
curds. Keep cold and humid and use as soon as possible.
* If boiling cauliflower, adding a teaspoon of fresh lemon
juice to the water will maintain the white color.
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