Cauliflower Cheese Souffle

• 2 cups cauliflower florets
• 2 1/2 tablespoons butter (4 T if using gf flour)
• 2 1/2 tablespoons flour (I use Kinnikinnick gf flour)
• 1 1/2 cups warm milk
• 1/2 teaspoon kosher salt
• 1/2 cup gouda cheese, grated
• 6 eggs, separated (yolks in large mixing bowl; whites in medium)

1. Preheat oven to 375 degrees F.
2. Steam cauliflower until tender.
3. Cool slightly and chop fine; set aside.
4. Melt butter in a medium saucepan over low heat.
5. Whisk in flour and stir for a couple minutes or until golden.
6. Remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth.
7. Return to heat and bring to a quick boil, then reduce heat to simmer.
8. Add cheese and salt.
9. Cook, stirring all the while, until thickened and smooth; remove from heat.
10. Beat egg yolks, adding white sauce slowly, then stir in cauliflower.
11. Beat egg whites with electric hand mixer until stiff.
12. Fold into mixture and spoon into a greased 2-qt souffle dish.
13. Bake in a pan of hot water for 35 to 45 minutes.
14. Serve immediately.

cauliflower florets, butter, flour, warm milk, kosher salt, gouda cheese, eggs

Taken from www.food.com/recipe/cauliflower-cheese-souffle-61458 (may not work)