Cauliflower Souffle

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Title: CAULIFLOWER SOUFFLE
Categories: Vegetables, French can
Yield: 1 servings

1 Cauliflower;medium, cut in
-florets
2 tb Butter
2 tb Flour;all purpose
1 c Milk
-Salt & pepper
Nutmeg, ground
4 Eggs; separated
1 c Cheddar cheese;strong,grated

Souffle de Chou-Fleur
The fertile plains around Lac St. Jean produces
excellent vegetables and supports thriving dairy
farms. A strong cheddar cheese, made at St. Prime on
the west side of the lake and aged up to 4 years, is
one of the region's finest cheeses. Adele
Coperman-Langevin of St. Fulhence combines cauliflower
from her market garden in her souffle.

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. Then
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 (2 L)
souffle dish. Bake in preheated 350F oven for 30 to 40
minutes, or till puffed, firm and lightly browned.
Serve at once. SERVES: 4-6

SOURCE: _A Taste of Quebec_by Julian Armstrong posted
by Anne MacLellan

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