<<Disclaimer: Verify this information before applying it to your situation.>> Half a medium cauliflower 2 tbs rice flour 1 tbs cooking oil (try olive oil, sunflower oil, corn oil etc) 150 ml (1/4 pint english) milk mace 100 grams (4 oz) grated cheese (a strong cheddar is excellent for this) 3 large eggs or 4 medium eggs (you can use one more, after that I find it gets too eggy) salt and pepper Turn on the oven to 200 C (400 F). Oil and flour the soufflee dish (or an ovenproof dish which will take about twice the volume of the final mix - but deep rather than wide). Divide the cauliflower into small florets and boil lightly for 3 minutes so they are cooked but still crisp. Make the roux. Put the oil and flour into a saucepan and turn on a medium heat under it. Let the flour JUST begin to fry slightly and add the milk whisking briskly to get all the lumps out season to taste with salt, pepper and mace, stir in the cheese and remove from the heat. Separate the eggs. Add the yolks to the cheese roux mixture, stir well then stir in the cauliflower. Whisk the whites in a bowl until they can just be turned upside down without moving. Too hard and it's difficult to fold them in, too soft and the soufflee will collapse. Fold roux miture and egg whites together with a metal spoon and pour the mix into the prepared dish. Bake for 20 -25 mins. You can take a few liberties with this soufflee but really you should always make sure everyone is present before beating the whites and baking the soufflee. That way they get to appreciate your brilliance as a chef - let me say that this is the easiest way to do that I know of! Bon appetit David J Walland University of Bristol Radiation Safety Officer [log in to unmask] Tel +44 (0)117 928 8323 Fax +44 (0)117 929 1209