ITALIAN
CAULIFLOWER SOUFFLE
INGREDIENTS
1/4 head cauliflower
2 tbsp all-purpose flour
1 egg
1 tbsp parmesan cheese
1 tsp baking powder
1/2 cup milk
1 tsp salt
PROCEDURES
1. Cut off
cauliflower flowerettes.
2. Steam until tender (approximately 15 minutes).
3. Meanwhile beat egg white until it is foamy.
4. Mash cauliflower with a fork and add remaining ingredients.
5. Fold cauliflower mixture gently but thoroughly into beaten egg whites.
6. Pour into a buttered soufflé dish. Bake in preheated oven for
30 minutes, or till puffed, firm and lightly browned.