---------- Recipe via Meal-Master (tm) v8.02
  
       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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