Cook cauliflower in a small amount of boiling water 6-8 minutes or until crisp-tender; drain well. Cut cauliflower into 4 sections. Position knife blade in food processor bowl; add cauliflower, and process until smooth. Set aside.
Cut a pieces of aluminum foil long enough to fit around a 1 quart souffle' dish, allowing a 1 inch overlap; fold foil lengthwise into thirds. Lightly oil one side of foil and bottom of dish. Wrap foil around outside of dish, oiled side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string.
Beat egg yolks until thick and lemon colored; combine yolks, cauliflower, chopped green onions, shredded cheese, milk, melted butter, salt, and pepper. Beat egg whites (at room temperature) until stiff but not dry; gently fold into cauliflower mixture. Pour into prepared souffle' dish, and sprinkle with Parmesan cheese. Bake at 350 for 50-55 minutes or until souffle' is puffed and set. Remove collar, and serve souffle' immediately.
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