Cauliflower Souffle.

Cauliflower Souffle


1 head cauliflower
4 TBSP butter
4 TBSP flour
1 tsp salt
black pepper, to taste
1 cup milk
1 cup grated cheddar
4 eggs, separated

Boil cauliflower until tender, then drain. Puree in blender. Melt butter, then mix in flour, salt, pepper, and stir until a smooth paste forms. Add milk and cook until thick. Remove from heat and add cheese and cauliflower. Add beaten egg yolks to mixture and let cool about 15 minutes. Beat egg whites until stiff and fold into mixture. Put into a buttered 2 quart casserole dish, and place in a pan of water 1 inch deep. Bake at 325 for 50 minutes.