PUFFED CAULIFLOWER SWISS

 

1 medium head of cauliflower, trimmed, washed, florets separated

1/4 cup unsalted butter
2 tbsp white whole-wheat flour
1 cup low-fat milk
salt to suit taste
freshly ground black pepper to suit taste
1/4 cup whole-grain breadcrumbs
3 large eggs, separated
3/4 cup grated Swiss cheese

Preheat oven to 400 degrees.
Use some of the butter to grease a 2-quart baking dish; set aside.

Boil the florets in salted water until tender, drain.

Melt butter in a large saucepan; add flour and cook while stirring over low heat for 2 minutes. Remove pan from the heat and gradually at the milk while stirring with a whisk until smooth.

Return pan to the heat and cook to boiling, stirring constantly with the whisk. Add salt and pepper to suit your taste; add almost all the breadcrumbs. Stir in, using the whisk, the egg yolks, cheese, and cauliflower florets.

Beat egg whites in a large bowl until stiff, fold into the cauliflower mixture. Spoon mixture into a baking dish and sprinkle the remaining breadcrumbs over the top.

Bake at 400 degrees for approximately 30 minutes or until puffy and browned.

Garnish with fresh parsley sprigs, if desired.

Yield: 4 servings of 1 cup each

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