Cauliflower Cheese Souffle
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 quart souffle dish.
Bake in a pan of hot water in a preheated 375F oven for 35 to 40 minutes. Serve immediately.
Makes 4 to 5 servings.