German Cauliflower Soufflé
- 1 medium cauliflower, broken into florets, stems and core discarded
- 4 tablespoons butter or margarine
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 eggs, beaten
- Salt and freshly-ground pepper, to taste
- A grating of fresh nutmeg
- 1 cup grated Swiss or Gruyere cheese
- 2 tablespoons bread crumbs
- Steam or boil the cauliflower until tender. Drain and reserve.
- Melt the butter in a saucepan and stir in the flour. Cook over moderate heat
for 3 minutes, stirring frequently. Add the milk and bring to a boil, stirring frequently.
- Remove from the heat and whisk in the eggs, salt, pepper, and nutmeg.
- Place the cauliflower in a greased, round souffl dish or casserole just large enough to hold
it. If the dish is too big the dish will not rise properly.
- Pour the sauce over the cauliflower and sprinkle with the bread crumbs.
- Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or until puffed and golden brown.
- Serve immediately.
Serves 4 to 6.