Title: Souffle de Chou-Fluer (Cauliflower Souffle)
Categories: Vegetables, Canadian
Yield: 4 Servings
1 md Cauliflower; cut in florets
2 tb Butter
1 c Milk
2 tb All purpose flour
Salt & pepper
Ground nutmeg
4 Eggs; separated
1 c Sharp cheddar cheese; grated
The fertile plains around Lac St. Jean produces excellent
vegetables and supports thriving dairy farms. A strong cheddar
cheese, made at St. Prime on the west side of the lake and aged up
to 4 years, is one of the region's finest cheeses. Adele
Coperman-Langevin of St. Fulhence combines cauliflower from her
market garden in her souffle.
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. Then 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 qt (2 L) souffle
dish. Bake in preheated 350°F oven for 30 to 40 minutes, or until
puffed, firm and lightly browned.
