CAULIFLOWER SOUFFLE
from Marzee

INGREDIENTS:
1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

DIRECTIONS:
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. 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 souffle dish. Bake in preheated 350 oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once. SERVES: 4-6

---- CAULIFLOWER TIPS:
Cauliflower is something that is available all year long. Cauliflower can be found in the produce section of most health food stores, specialty markets, and supermarkets. Choose a firm, heavy head with compact, cream-colored florets and no sign of brown specks, which form as cauliflower ages. Store it in a plastic bag with holes poked in it for up to two days.