---------- Recipe via Meal-Master (tm) v8.01
       Title: Cauliflower Souffle
  Categories: Vegetables, Ethnic
       Yield: 1 servings
       1    Cauliflower;medium, cut in               -Salt & pepper
            -florets                                 Nutmeg, ground
       2 tb Butter                              4    Eggs; separated
 	    2 tb Flour;all purpose		     1 c  Cheddar
       1 c  Milk                           
   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