Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Cauliflower Soufflé

1 medium cauliflower, cut into florets
2 T. butter
2 T. all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

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Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart soufflé dish. Bake in preheated 350º oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.
Yield: 4-6 Servings