Fallen Cauliflower Souffle

• 1/2 cup grated Parmesan
• 1/2 stick butter
• 5 TBL flour
• 2 pinch cayenne
• big pinch nutmeg
• 1 1/4 cups whole milk
• 6 lg egg yolks
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 2 cups cauliflower puree
• 8 lg egg whites

1. Preheat oven to 375
2. Butter one 10 cup souffle dish or a whole bunch of little ones & coat w/1/4 cup parmesan
3. Melt butter in heavy large saucepan over med heat. Add flour, cayenne & nutmeg. Cook w/o browning until mixture starts to bubble, wisk constantly about one minute, gradually wisk in milk. Cook until smooth & thick & beginning to boil wisking constantly about 2 minutes . Remove from heat
4. Mix egg yolks, s&p in a small bowl , add yolk mixture all @ once & wisk quickly to blend, Fold in 1/4+ cup of parmesan & cauliflower puree.
5. Beat egg whites until stiff bit not dry , fold into souffle base in 2 additions. Transfer to souffle dishes and bake about 40 minutes .
6. To make cauliflower puree I just steam florets in a little chicken broth until tender & then puree in food processor , voila cauli puree !!!

parmesan, butter, tbl flour, cayenne, nutmeg, milk, egg yolks, salt, ground pepper, cauliflower puree, egg whites

Taken from www.epicurious.com/recipes/member/views/fallen-cauliflower-souffle-50029085 (may not work)