Cauliflower Cheese Souffle - cooking recipe

Ingredients

2 cups cauliflower florets
2 1/2 tablespoons butter (4 T if using gf flour)
2 1/2 tablespoons flour (I use Kinnikinnick gf flour)
1 1/2 cups warm milk
1/2 teaspoon kosher salt
1/2 cup gouda cheese, grated
6 eggs, separated (yolks in large mixing bowl; whites in medium)

Preparation

Preheat oven to 375 degrees F.
Steam cauliflower until tender.
Cool slightly and chop fine; set aside.
Melt butter in a medium saucepan over low heat.
Whisk in flour and stir for a couple minutes or until golden.
Remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth.
Return to heat and bring to a quick boil, then reduce heat to simmer.
Add cheese and salt.
Cook, stirring all the while, until thickened and smooth; remove from heat.
Beat egg yolks, adding white sauce slowly, then stir in cauliflower.
Beat egg whites with electric hand mixer until stiff.
Fold into mixture and spoon into a greased 2-qt souffle dish.
Bake in a pan of hot water for 35 to 45 minutes.
Serve immediately.