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Cauliflower Souffle (Dairy)
Contributed by Eileen Goltz
1 cauliflower
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper
ground nutmeg
4 eggs
1 cup cheddar cheese
Preheat oven to 350. Cook cauliflower in boiling, salted water until tender, drain well and mash really well. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (souffle dish. Bake in preheated oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.
DESCRIPTION: Cauliflower is a white vegetable resembling a miniature tree. Its thick central stem divides into many smaller branches, which are crowned with tightly clustered white florets.
INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.
INSPECTION:
1. Separate and remove cauliflower florets from the stem
. 2. Examine several pieces of the cauliflower paying careful attention to the under part of the floret
. 3. Wash thoroughly before using.
4. Heads of cauliflower that are found to be infested are difficult to clean and should not be used
Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.
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