Cauliflower soufflé

Ingredients for 4 servings:

• 500 g cauliflower, cut into not too small florets
• 30 g butter
• 30 g flour
• 250 ml milk, cream or broth or mixed
• Stock powder, optional
• Salt and pepper, white
• Nutmeg, freshly grated
• 3 large eggs, separated
• Butter for the mold
• 2 tbsp breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Bring a pot of salted water to a boil, add the cauliflower florets, and then simmer for 7 minutes. Transfer to a colander and drain. Preheat the oven to 200°C (top/bottom heat). Grease a deep casserole dish with butter and sprinkle with 1 tablespoon of breadcrumbs. Separate the eggs and beat the egg whites until stiff peaks form. Place the butter in a saucepan and melt over medium heat. Add the flour and whisk until smooth. Gradually add the milk, stirring constantly, and let the sauce simmer for a few minutes. Season with salt, pepper, and nutmeg. Remove the pan from the heat and quickly beat in the egg yolks, one at a time. Fold 1/4 of the beaten egg whites into the batter. Then carefully fold in the cauliflower florets and the remaining beaten egg whites. Transfer the mixture to the casserole dish and sprinkle with 1 tablespoon of breadcrumbs. Place on the bottom rack of the oven and bake for 1 hour. Do not open the oven during baking! Serve immediately, as the soufflé will collapse if left standing for too long.