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Cauliflower souffle

• 1 medium sized cauliflower,
• 150ml (1/4 pint) Bechamel Sauce,
• 25 g (10z) hard cheese grated,
• 2-3 oz celery leaves,
• eggs separated,
• 2 tablespoons double cream,
• Butter or margarine for greasing,
• Salt and pepper to taste.

Steam the cauliflower over steaming water for about 15 minutes. Liquidise to a rough puree' with the Bechamel Sauce (see below) and season to taster with salt and pepper. Stir in the cheese and celery leaves and mix well.

Preheat the oven to Gas Mark 6/200C/400F. Beat the egg yolks thoroughly and fold them into the souffle' mixture, then stir in the cream. Beat the egg whites until they are very stiff, and fold them into the mixture. Pour the souffle' mixture into a well greased 15-18 cm (6-7 inch) souffle' dish and bake for 20-25 minutes until well risen and set, but still runny in the middle. Serve immediately.