Cauliflower and Oka Skillet Soufflé Recipe

Preheat oven to 350F (180C). Heat milk in a saucepan or microwaveable dish until steaming. Melt 2 tbsp (30 mL) butter in a large saucepan set over medium heat. Sprinkle flour over butter and stir until blended. Cook, stirring, over medium heat until bubbly but not brown.

Whisk in a little milk until flour mixture is smooth. Add remaining milk; cook, whisking, for 2 to 3 minutes or until thickened and smooth. Remove from heat and stir in salt, pepper and nutmeg.

Beat egg yolks and stir into sauce. Stir in 1 cup (250 mL) of the cheese and cauliflower. Beat egg whites using clean beaters until stiff peaks form. Fold into cauliflower mixture using a rubber spatula.

Brush the inside of a 10-in (25-cm) or 12-in (30-cm) cast-iron or other heavy skillet with remaining butter. Turn batter into pan, smoothing with spatula to fill pan evenly. (Can be made ahead to this point, covered and refrigerated for up to 2 hours.) Set pan over medium heat.

Cook for 3 to 5 minutes or until puffed and golden on the bottom. Transfer to preheated oven and cook for 10 to 15 minutes or until lightly golden on top.

Loosen sides and bottom of soufflé using a flexible metal spatula. Use spatula to fold sides of soufflé into centre, omelet style. Turn out onto a platter and sprinkle top with remaining cheese. Serve at once.

Makes 6 servings.

Make-Ahead: Can be made at least 8 hrs ahead.