Souffle de Choufleur Recipe

Preheat oven to 375° F. Prepare souffle dish and set aside. Remove stems from cauliflower and break into florets. Steam over boiling salted water until very tender. Puree in a food mill or processor. Season the puree with salt, pepper, onion juice, cheese, and anchovy fillets. Add the puree to the Bechamel and egg yolk mixture. Fold in the egg whites and bake. Note: To remove the juice from an onion, cut in half horizontally. Using a lemon or orange juicer, ream out the juice from each onion half.