1 med. head cauliflower
1 pkg. (3 oz.) cream cheese
3 tbsp. sour cream
1/4 tsp. white pepper
1/4 c. Parmesan cheese
2 tbsp. lemon juice
5 eggs, separated
1/4 tsp. salt
1/4 tsp. nutmeg

Preheat oven to 400 degrees. Butter a 1 1/2 quart souffle dish or a round 10 inch baking dish. Separate cauliflower into flowerettes. Place in large saucepan with 2 inches boiling water and lemon juice. Cover and simmer until tender. Cool slightly. Place in a food processor. In a medium bowl, beat cream cheese until creamy. Beat in egg yolks, sour cream, salt, white pepper, nutmeg and Parmesan cheese. Mix in cauliflower. In a large bowl beat egg whites until peaks form; gently fold egg whites into cauliflower mixture. Turn into buttered dish. Bake 25 minutes. Serve at once.