Souffléed Cauliflower (Irish)

"How many gardeners grow the same vegetables year after year, more cauliflower than can possibly be used before they burst with glorious yellow bloom and eventually reach the compost heap?" wrote Florence Irwin in introducing the "Vegetables and Salads" chapter of her famous book The Cookin' Woman. "The same with all the other cabbage tribe." She then went on to give recipes for such less common vegetables as salsify, sugar peas, celeriac, and kohlrabi - and also this one for, well, cauliflower.

1 large cauliflower, trimmed and divided into florets
1½ cups Irish White Sauce (360 mL)
½ tsp. dry mustard
sea salt
black pepper, freshly ground
2 eggs, separated
½ cup Irish cheddar, grated cheese (60 g)

Put the cauliflower into a large bowl and cover with cold salted water. Set aside for 30 minutes.

Bring a large pot of salted water to a boil over high heat and add the cauliflower. Boil for 10 minutes, then drain and refresh in a large bowl of cold water.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a medium saucepan, heat the white sauce over medium heat, stirring constantly. Do not boil. Remove from the heat and stir in the mustard and salt and pepper to taste. Add the egg yolks one at a time, whisking them in until well combined, then stir in all but about 1 Tbsp. of the cheese.

Whip the egg whites until stiff and fold them into the soufflé mixture.

Drain the cauliflower and put into a baking dish just large enough to hold it in a single layer. Spoon the soufflé mixture over the cauliflower.

Bake for 20-30 minutes, or until the soufflé has risen and just started to brown. Sprinkle the remaining Tbsp. of cheese over the soufflé just before serving.

Makes 4-6 servings.