500 gr of cauliflower.
6 teaspoons of flour.
1/2 teaspoon of black pepper.
150 gr of butter.
200 ml of milk.
One teaspoon of nutmeg.
Wash cauliflower, cut into florets and put in pot with water and salt to boil. Once cooked, drain and reserve.
Heat the butter in another pot, remove from the heat and gradually add the flour. Stir to avoid lumps.
Add the milk and mix well. We heat to medium and continue stirring until the sauce has a thick consistency. Add the cooked cauliflower and mix.
Beat the eggs and season with nutmeg and salt; pour over the cauliflower and stir well.
Put the mixture in a greased and floured platter; then we put it in a preheated oven on another mold filled with water, so that the soufflé will cooked at 200° for 1 hour. Keep in mind that the mold base should have enough water so that it reaches the mold half with the souffle.
Note: Unmold and serve immediately.