Cauliflower Macaroni Souffle



1 medium cauliflower
10 ml (2 teaspoon) made mustard
3 eggs, separated
salt and pepper
300 ml (1/2 pint) (1 1/4 cups) white sauce
100 g (1/4 lb) (1 cup) grated cheese
100 g (1/4 lb) short macaroni, cooked
Preparation Method: 
1 Break up the washed, trimmed cauliflower into florets and cut the stalks into similar sized pieces.
Boil until tender in salted water.
Drain and mash to a puree.
Add the mustard and egg yolks, and season with salt and pepper.
2 Preheat the oven to 190°C, 375°F,gas5.
3 Add half of the grated cheese to the white sauce, off the heat.
When cold, add to the puree.
4 Mix in the cooked macaroni.
5 Beat the egg whites until stiff and fold in gently.
Spoon into a greased ovenproof dish or souffle dish and bake for 35-40 minutes until well-risen and golden.
Serve immediately.
Tip: To give the souffle a good start and help it rise rapidly while cooking, lay a baking (cookie) sheet on the middle shelf when you preheat the oven.
Put your souffle dish on this baking sheet.
Another way used by the chefs of big restaurants is to place your souffle in a roasting pan of hot water on top of the stove for the first 5 minutes, and then very carefully to put it into the oven to continue baking.
Either way will help to give you perfect results.
If you can produce a perfect souffle, your reputation as a cook is made!
Chef's Name: