Cauliflower Soufflé with Brown Butter
A light and airy soufflé featuring delicate cauliflower and fresh parsley, enriched with a classic béchamel sauce and finished with nutty brown butter. This elegant dish combines the subtle flavor of cauliflower with rich, golden-brown butter and Parmigiano-Reggiano cheese.
Ingredients
- •3 tablespoons Parmigiano-Reggiano
- •1¼ cups cauliflower florets
- •¼ cup flat-leaf parsley
- •¼ teaspoon white pepper
- •½ stick unsalted butter
- •4½ tablespoons all-purpose flour
- •1½ cups whole milk
- •6 large egg yolks
- •8 large egg whites
- •1 stick salted butter
- •2 quart soufflé dish
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle.
5 min
- 2.
Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
3 min
- 3.
Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
3 min
- 4.
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.
10 min
- 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.
8 min
- 6.
Gently spoon into soufflédish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.
40 min
- 7.
Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, about 6 minutes. Remove from heat.
6 min
- 8.
Serve soufflé immediately, drizzling with warm brown butter.
2 min
