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Title: Cauliflower Souffle
Categories: Vegetable Ethnic
Yield: 1 Servings

1 Cauliflower;medium, cut in florets
2tbFlour;all purpose
1cMilk Salt & pepper
  Nutmeg, ground
4 Eggs; separated
1cCheddar 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