Cauliflower Supreme

• 800 g of parboiled cauliflower florets
• 125 g plain flour
• 5 tablespoons butter
• 3 eggs, separated
• 1/3 cup grated parmesan cheese
• 1/2 cup shredded parmesan cheese
• 700 ml milk
• 1 pinch salt
• sprinkling nutmeg (optional)
• 2 tablespoons dry breadcrumbs (approximately)

1. Preheat oven to 180* Celsius. Grease a 20cm springform pan with butter (extra) and then coat the sides and bottom of the pan with the breadcrumbs.
2. Parboil your cauliflower to crisp-tender. I boil mine whole then cut into florets. You need a medium sized cauliflower approximately or enough florets to loosely fill the springfrom pan.
3. In a saucepan, melt the butter and then add the flour (roux mix). Cook on medium heat, stirring often for about 5 mins (should be a golden colour).
4. Gradually pour in the milk - keep stirring to rid any lumps for a few minutes more. Stir in the 1/3 cup of GRATED parmesan cheese.
5. Lower the heat, cool slightly and then gradually add the beaten egg yolks. Mix well. Note this mixture will be very thick - like a choux pastry mix. Sprinkle in nutmeg (optional).
6. Add this mixture to the cauliflower florets to thickly coat and cover them. Set aside.
7. In a bowl, whisk up the egg whites with the salt until it looks like a meringue mixture(snowy white peaks stage). FOLD this mixture through the florets mixture. Then gently spoon into your prepared springform pan.Sprinkle the top with 1/2 cup of the SHREDDED parmesan cheese.
8. Bake in the oven for about 40mins or until done. The top will be browned. Enjoy. Add additional seasoning/salt to taste if desired.

cauliflower florets, flour, butter, eggs, parmesan cheese, parmesan cheese, milk, salt, sprinkling nutmeg, breadcrumbs

Taken from www.food.com/recipe/cauliflower-supreme-131219 (may not work)