Three Cheese Cauliflower soufle Kounoupithiou

• 3 13 lbs cauliflower
• 4 cups whole milk
• 1 teaspoon salt
• 14 teaspoon nutmeg (to 1/2 tsp)
• 4 tablespoons cornstarch (to 5 tbsp)
• 2 eggs
• 14 lb gruyere cheese
• 14 lb gouda cheese, grated
• 14 lb pecorino cheese (or Kefalotyri)

1. Preheat oven to 350F.
2. Mix together the three cheeses together.
3. I've found that a regular zip lock bag works best.
4. Wash and trim the core and leaves off of the head of cauliflower.
5. Cut into medium-sized pieces, and boil in well-salted water for 10 minutes.
6. Drain and set to the side.
7. Heat 3 cups of milk over medium-low heat in a saucepan.
8. Mix in the salt, pepper, and nutmeg.
9. Do not let mixture boil.
10. Beat together the remaining milk (1 cup), eggs, and cornstarch.
11. When the milk mixture (step 5) starts to steam, add in the beaten egg mixture, whisking continuously to avoid a boil.
12. Once sauce thickens, remove from head and stir in roughly 2/3 of the mixed cheeses.
13. Spread cauliflower across the bottom of a 13"x10" pan.
14. Pour sauce over evenly, and sprinkle with the remaining cheese.
15. Bake for 40-45 minutes.

cauliflower, milk, salt, nutmeg, cornstarch, eggs, gruyere cheese, gouda cheese, pecorino cheese

Taken from www.food.com/recipe/three-cheese-cauliflower-soufle-kounoupithiou-263029 (may not work)