** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Steam cauliflower above water until tender,cool slightly and chop fine;set aside.
2. Melt butter in a saucepan.Stir in flour over low heat, cook and stir for a couple of minutes or until golden brown.
3. Remove from heat and stir in milk,beating with a wire whisk to make very smooth.
4. Return to heat and bring to a quick boil,then reduce heat to simmer.
5. Add cheese and salt.Cook for 3 to 4 minutes or until thickened, stirring all the time;remove from heat.
6. Now separate eggs and beat yolks,adding white sauce slowly,then stir in cauliflower.
7. Beat egg whites until stiff.Fold into mixture and spoon into a greased 2 qt.
8. souffle dish. Bake in a pan of hot water in a preheated 375 degree oven for 35 to 40 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Cheese allergies.