Friday, February 9, 2007
CAULIFLOWER CHEESE SOUFFLE
Yield: 4 servings -------------------2 c Chopped cauliflower Water 2 1/2 tb Butter 2 1/2 tb Flour 1 1/2 c Warm milk Salt 1/2 c Grated Gouda cheese 6 Eggs, separated Steam cauliflower above water until tender,cool slightly and chop fine;set aside.Melt butter in a saucepan.Stir in flour over low heat, cook and stir for a couple of minutes or until golden brown.Remove from heat and stir in milk,beating with a wire whisk to make very smooth.Return to heat and bring to a quick boil,then reduce heat to simmer.Add cheese and salt.Cook for 3 to 4 minutes or until thickened, stirring all the time;remove from heat. Now separate eggs and beat yolks,adding white sauce slowly,then stir in cauliflower.Beat egg whites until stiff.Fold into mixture and spoon into a greased 2 qt.souffle dish. Bake in a pan of hot water in a preheated 375 degree oven for 35 to 40 minutes.Serve immediately.Makes 4 to 5 servings. |
