Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees f. steam cauliflower until tender. cool slightly and chop fine; set aside. melt butter in a medium saucepan over low heat. whisk in flour and stir for a couple minutes or until golden. remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth. return to heat and bring to a quick boil, then reduce heat to simmer. add cheese and salt. cook, stirring all the while, until thickened and smooth; remove from heat. beat egg yolks, adding white sauce slowly, then stir in cauliflower. beat egg whites with electric hand mixer until stiff. fold into mixture and spoon into a greased 2-qt souffle dish. bake in a pan of hot water for 35 to 45 minutes. serve immediately.

Target recipe: combine milk and salt; scald. sprinkle in cream of rice and cook, stirring constantly, for 1 minute. remove from heat, cover, and let stand 4 minutes. add butter and cheese; stir until melted. beat egg whites until stiff but not dry. beat egg yolks until lemon colored. gradually blend warm rice mixture into egg yolks. fold in about 1/3 of beaten egg whites, then remainder. pour into an unbuttered, 1-1/2 qt souffle or baking dish, or, first lightly butter the souffle dish and dust with parmmesian cheese. sprinkle top lightly with parmesan. bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. serve immediately.