Cauliflower And Cheese Souffle

• 1/3 cup flour, plus additional, to dust
• 8 oz cauliflower florets
• 6 tbsp (3/4 stick) butter
• 1 cup milk
• 4 None eggs, separated
• 1/4 cup grated sharp Cheddar cheese
• 1/4 cup finely chopped chives

1. Preheat the oven to 400u0b0F. Lightly grease four 1 1/2-cup ramekins and dust with flour. Place on a baking pan.
2. Cook the cauliflower florets in a saucepan of boiling water for 10-15 mins until tender. Drain well. Transfer to a food processor and process until smooth.
3. Melt the butter in a medium saucepan on medium heat. Add the flour and cook, stirring, for 1 min. Remove from the heat. Stir in the milk and return to the heat. Cook, stirring, until the mixture boils and thickens. Reduce the heat to low and simmer for 1 min. Season to taste. Transfer to a bowl to cool. Whisk in the cauliflower and egg yolks.
4. Beat the egg whites in a clean bowl with electric mixer until soft peaks form. Using a metal spoon, gently fold the egg whites into the cauliflower mixture. Fold in the cheese and chives. Spoon the mixture evenly into the prepared ramekins.
5. Bake for 20-25 mins until puffed and golden. Serve the souffles immediately as they sink quickly.

flour, cauliflower, butter, milk, eggs, grated sharp, chives

Taken from recipes-plus.com/api/v2.0/recipes/30554 (may not work)