Cauliflower souffle

1    Cauliflower;medium, cut in
           -florets
      2 tb butter
      2 tb flour;all purpose
      1 c  Milk
           -Salt & pepper
           Nutmeg, ground
      4    Eggs; separated
      1 c  Cheddar cheese;strong,grated
 
  Souffle de Chou-Fleur
  The fertile plains around Lac St. Jean produces excellent vegetables and
  supports thriving dairy farms. A strong cheddar cheese, made at St. Prime
  on the west side of the lake and aged up to 4 years, is one of the region's
  finest cheeses. Adele Coperman-Langevin of St. Fulhence combines
  cauliflower from her market garden in her souffle.
  
    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. SERVES: 4-6
  
  SOURCE: _A Taste of Quebec_by Julian Armstrong posted by Anne MacLellan