Cauliflower And Broccoli Souflettes

Ingredients

• 2 c. cauliflower
• 2 c. broccoli
• 4 Tbsp. margarine
• 1/2 c. brown rice flour
• 2 c. milk
• 1/4 c. grated yellow cheese
• 1 large egg, separated
• good pinch of nutmeg

Directions

1. Break the cauliflower and broccoli into small flowerets and steam until tender, 7 to 10 minutes.
2. Melt margarine; remove from heat.
3. Gradually add flour.
4. Stir to make a roux and add milk gradually, blending well until smooth.
5. Return pan to heat and stir until sauce thickens and comes to a boil.
6. Cool a little and add egg yolk and cheese.
7. Stir well and add nutmeg.
8. Whip the egg white until stiff and fold carefully into sauce.
9. Place vegetables into 6 small greased ramekin dishes and season.
10. Divide the sauce evenly between dishes and bake immediately in preheated 375° oven for 35 minutes until puffed and golden.
11. Serve at once.