1 medium head cauliflower, broken into small florets
¼ cup butter
2 teaspoons all-purpose flour
1 cup milk
salt and pepper to taste
¼ cup fine dry bread crumbs
3 egg yolks
3 egg whites
1 cup shredded Cheddar cheese
Preheat the oven to 400 degrees F (200 degrees C).
Place the cauliflower florets in a saucepan with about 2 inches of water. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and set aside.
Melt the butter in a small pan. Stir in the flour, and cook over low heat for 2 minutes. Gradually stir in the milk, and bring to a boil. Season with salt and pepper, and stir in most of the bread crumbs. Remove from the heat, and stir in the egg yolks, cheese, and finally cauliflower.
Whip the egg whites in a large glass or metal bowl until stiff. Fold the cauliflower mixture into the egg whites. Transfer to a ceramic or glass 2 quart casserole dish. Sprinkle the remaining bread crumbs on top.
Bake for 30 minutes in the preheated oven, or until puffed and golden.