|Cauliflower head||1 Small|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , separated|
|Cream cheese||3 Ounce, cubed and softened (1 Package)|
|White pepper||1⁄4 Teaspoon|
|Ground thyme||1⁄8 Teaspoon|
Remove large outer leaves of cauliflower.
Break cauliflower into flowerets.
Cook, covered, in a small amount of boiling salted water 8 to 10 minutes or until tender.
Drain well; place cauliflower in container of an electric blender or food processor; process until smooth, and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot white sauce into yolks; add to remaining white sauce, stirring constantly.
Add cream cheese, stirring until melted.
Add cauliflower, salt, pepper, and thyme; stir well.
Beat egg whites with electric mixer until stiff but not dry.
Gently fold into cauliflower mixture.
Spoon into a 1 1/2 quart souffle dish.
Bake at 350° for 55 minutes or until golden brown.