Cauliflower And Broccoli Souflettes

• 2 c. cauliflower
• 2 c. broccoli
• 4 Tbsp. margarine
• 1/2 c. brown rice flour
• 2 c. milk
• 1/4 c. grated yellow cheese
• 1 large egg, separated
• good pinch of nutmeg

1. Break the cauliflower and broccoli into small flowerets and steam until tender, 7 to 10 minutes.
2. Melt margarine; remove from heat.
3. Gradually add flour.
4. Stir to make a roux and add milk gradually, blending well until smooth.
5. Return pan to heat and stir until sauce thickens and comes to a boil.
6. Cool a little and add egg yolk and cheese.
7. Stir well and add nutmeg.
8. Whip the egg white until stiff and fold carefully into sauce.
9. Place vegetables into 6 small greased ramekin dishes and season.
10. Divide the sauce evenly between dishes and bake immediately in preheated 375u0b0 oven for 35 minutes until puffed and golden.
11. Serve at once.

cauliflower, broccoli, margarine, brown rice flour, milk, yellow cheese, egg, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064854 (may not work)