Makes 8 servings
1 cauliflower, medium, cut in florets
2 tablespoons low-fat margarine
2 tablespoons flour, all purpose
1 cup skim milk
salt and pepper
ground nutmeg
1 cup liquid egg substitute
1 cup grated low fat cheddar cheese
Cook cauliflower in boiling, salted water until tender, drain well and mash. 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 (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.
Nutrition Facts
Amount Per Serving: Calories 111 – Calories from Fat 46
Percent Total Calories From: Fat 42%, Protein 37%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 8mg, Sodium 314mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 867 units, Vitamin C 31 units, Calcium 0 units, Iron 1 units