This is a recipe found on the internet.

Ingredients

• 3 tablespoons finely grated Parmigiano-Reggiano cheese
• 1 1/4 cups finely chopped cauliflower florets, roasted (see directions below)
• 1/4 cup finely chopped flat-leaf parsley
• salt and pepper to taste
• 1/2 stick unsalted butter
• 4 1/2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 6 large egg yolks
• 8 large egg whites

Directions

1. Preheat oven to 400°F with rack in middle.
2. Remove leaves and stalk from the cauliflower. Cut the entire cauliflower in 1/4 inch slices, then arrange on parchment-covered baking sheet. Drizzle 1/4 cup olive oil to coat the cauliflower. Sprinkle with salt and pepper. Roast until nicely caramelized and tender, 15-20 min. You may need to re-arrange during the baking process if some are getting too much color. Just remember that color equals flavor - so nice golden brown parts are GOOD!!
3. Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
4. Stir together cooled, roasted cauliflower, parsley, 1/4 teaspoon salt, and pepper to taste in a large bowl. Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Stir into cauliflower mixture.
5. Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined.
6. Gently spoon into soufflé dish (leave at least 1 inch of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.

Tips / Substitutes: 

Servings: 4

Preparation Time: 1.5 hours