For a cauliflower loaf or souffle, insert shredding disk into processor and shred 1/4pound Cheddar cheese, cut in strips to fit feed tube. Remove shredding disk and insert metal blade. Proceed with Cauliflower Puree recipe from previous day, adding ingredients to cheese in beaker.
Add 2 T Dijon mustard with other seasonings. Remove to a large blow.
Fold in 4 egg whites, beaten stiff but not dry.
Pour into a buttered 4-cup loaf pan or souffle dish. Place in a shallow baking pan and fill pan with boiling water to depth 1/2 way up sides of loaf pan or souffle dish.
Bake in preheated 350 degree oven for 1 hour.
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