Cauliflower and Gruyere Soufflé

A light and fluffy soufflé made with fresh cauliflower and rich Gruyere cheese.

Ingredients - Serves 4

Preheat the oven to 375°F.
Steam the cauliflower until tender, about 10 minutes. Set aside to cool.
In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
Gradually whisk in the milk until the mixture is smooth. Cook, stirring constantly, until the sauce thickens.
Remove from heat and stir in the cheese until melted. Let cool slightly, then stir in the egg yolks. Season with salt and pepper.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold the egg whites into the cheese mixture, then gently fold in the cauliflower.
Pour the mixture into a greased soufflé dish and bake for 25-30 minutes, or until puffed and golden.
Serve immediately.