Cauliflower Soufflé

Method

1. Preheat oven to 180C.
2. Cook cauliflower in boiling, salted water until tender, drain well and mash.
3. Melt butter in a medium saucepan, blend in flour and cook stirring over medium heat until bubbly, however do not let mixture brown.
4. Meanwhile, bring the milk to a boil in another saucepan. Add the hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth.
5. Season to taste with salt, pepper and nutmeg.
6. Remove from heat.
7. Lightly beat the egg yolks and then stir into the sauce.
8. Stir in the grated and mashed cauliflower until smooth.
9. In a large bowl, beat egg whites until stiff but not dry.
10. Fold cauliflower mixture gently but thoroughly into beaten egg whites.
11. Pour into a buttered 2 litre soufflé dish.
12. Bake in oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
13. Serve at once.