|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs), sifted|
|Cauliflower||1⁄2 Cup (8 tbs)|
|Cooking water||1 Cup (16 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Eggs||4 , separated|
|Pepper white||1 Pinch|
|Pureed cooked cauliflower||2 Cup (32 tbs)|
|Cream of tartar||1 Pinch|
1. Assemble all the required ingredients.
2. Preheat the oven to 350° F.
3. Grease 6 soufflé dishes with butter.
4. In a saucepan, melt butter over medium low flame.
5. Add the flour to melted butter and stir until well blended.
6. Gradually add the cooking water and stir constantly to get a lump free sauce.
7. Blend in the cream and simmer, stirring constantly until thickened.
8. Add a little of the sauce into the beaten egg yolks and whisk. Then add yolks to the sauce, stirring with the other hand.
9. Cook, stirring for 1-2 minutes, but do not boil.
10. Take pan off the heat and season sauce with salt and pepper according to taste.
11. Fold the cauliflower puree into the sauce and set aside to cool slightly
12. In the mean time, beat egg whites until frothy, then add cream of tartar and continue beating until stiff.
13. Gently fold stiff whites into sauce.
14. Fill the soufflé dishes 3/4th full with the sauce-puree mixture.
15. Place the soufflé dishes on the middle level of the preheated oven and bake for 45 minutes or until puffed and lightly browned.
16. Serve the soufflés immediately, straight out of the oven, before they go flat.