Creamy Cauliflower Gratin Souffle

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Steam cauliflower florets until tender, about 8 minutes, then drain well.
3. In a saucepan, melt unsalted butter over medium heat.
4. Add all purpose flour to melted butter and whisk continuously for 2 minutes to form a roux.
5. Gradually add whole milk while whisking to avoid lumps, cook until sauce thickens and coats the back of a spoon.
6. Remove sauce from heat and stir in grated Gruyere cheese until melted and smooth.
7. Add minced garlic clove, salt, black pepper, and nutmeg to the cheese sauce and mix well.
8. Separate egg yolk and egg white into two bowls.
9. Temper egg yolk by adding a small amount of warm cheese sauce, then stir yolk mixture back into the sauce.
10. In a clean bowl, beat egg white until stiff peaks form.
11. Fold one third of the beaten egg whites into the cheese sauce to lighten it, then gently fold in the remaining egg whites carefully to keep airiness.
12. Fold steamed cauliflower florets gently into the cheese and egg white mixture.
13. For the mixture into a buttered small ovenproof ramekin or souffle dish.
14. Bake in preheated oven for 25 to 30 minutes until puffed up and golden on top.
15. Serve immediately to enjoy the souffle at its best texture.