Cauliflower souffle

1 serving


Peel the cabbage from the leaves, wash, pour hot salted water and cook until tender. Then drop into a colander and wipe through a sieve. Spit the flour in butter, add milk, egg yolks and whipped protein to it. Put the resulting mixture in cabbage, salt and mix. Put everything in a saucepan greased with oil, and put it, in turn, in a large saucepan with boiling water. Cook until the mixture thickens. The finished soufflé should easily separate from the pan.