Ingredients
1/2 cup grated Parmesan
1/2 stick butter
5 TBL flour
2 pinch cayenne
big pinch nutmeg
1 1/4 cups whole milk
6 lg egg yolks
1/2 tsp salt
1/4 tsp ground pepper
2 cups cauliflower puree
8 lg egg whites
Preparation
Preheat oven to 375 Butter one 10 cup souffle dish or a whole bunch of little ones & coat w/1/4 cup parmesan Melt butter in heavy large saucepan over med heat. Add flour, cayenne & nutmeg. Cook w/o browning until mixture starts to bubble, wisk constantly about one minute, gradually wisk in milk. Cook until smooth & thick & beginning to boil wisking constantly about 2 minutes . Remove from heat
Mix egg yolks, s&p in a small bowl , add yolk mixture all @ once & wisk quickly to blend, Fold in 1/4+ cup of parmesan & cauliflower puree. Beat egg whites until stiff bit not dry , fold into souffle base in 2 additions. Transfer to souffle dishes and bake about 40 minutes .
To make cauliflower puree I just steam florets in a little chicken broth until tender & then puree in food processor , voila cauli puree !!!
