Cauliflower Souffles

Kid Friendly - serves 6

4T butter, divided
1/2 c grate dparm + 2T
2 T flour
1 c whole milk
1/8 t grated nutmeg
1/4 t salt
1# cauliflower, cored, coarsely chopped (4c) and steamed soft
4 large eggs, separated
1/4 t cream of tartar

350 oven. Put whites in fridge. Melt 2 T butter and use pastry brush to paint 6x 8oz. ramekins or 1 7-8c souffle dish then sprinkle with 2 T parm. Melt butter in saucepan on med-low and add flour. Make roux but not brown. Add milk then nutmeg slowly. Reduce to low and cook stirring until thick enough to coat a spoon, about 5 mins. Remove, add salt, remaining cheese, stir until melted. Stir in vegs and yolks into cool sauce). Wait 1 hour. Beat whites on med to foamy about 1 min. Add cream of tartar and cont beating until soft peaks form (3-4 mins). Fold whites into veg mixture getnly but throughy with spatula. Pour into dishes. Bake in middle of oven until puffed and golden, about 30 mins for indiv dishes on cookie sheet and 35 mins for large. Serve immediately.