500 gr of cauliflower. 

6 teaspoons of flour. 

6 eggs. 

1/2 teaspoon of black pepper. 

150 gr of butter. 

200 ml of milk. 

One teaspoon of nutmeg. 

Salt.

Step 1 

Wash cauliflower, cut into florets and put in pot with water and salt to boil. Once cooked, drain and reserve. 

Step 2 

Heat the butter in another pot, remove from the heat and gradually add the flour. Stir to avoid lumps. 

Step 3 

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. 

Step 4 

Beat the eggs and season with nutmeg and salt; pour over the cauliflower and stir well. 

Step 5 

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.