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Cauliflower Soufflé with Brown Butter

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Cauliflower Soufflé with Brown Butter

Cauliflower Soufflé with Brown Butter

amanda

Equipment

  • - OXO Good Grips Classic Stainless Steel Balloon Whisk

  • - Cuisinart 4-Quart Multi Bake Saute Pan, Nonstick Combo Edition

  • - Wüsthof Classic Cook's Knife with Forged Edge, 8"

  • - OXO Good Grips Stainless Steel Balloon Mixing Bowls, Set of Two (Large and Medium)

  • - OXO Bialetti Mini Digital Scale with Weight Indicator & Measuring Cup Converter

  • - Chef's Collection 9" Stainless Steel Nonstick Spatula Set, 12 Piece

  • - Nordic Ware Heritage Square Half-Sheet Cake Pan with Hollow Handle, Glass Lids and Trays Pack of Two

  • - Etekcity 27463 Digital Probe Oven Thermometer

  • - Food Works Glass Canning Jars, Set of Six (Airtight Containers)

  • - Glad EcoStrong Double Sided Disposable Toilet Paper Alternative (Heavy-Duty Paper Towels)

  • - OXO Good Grips Stainless Steel Balloon Mixing Bowl, 1.5 Qt. with Pour Spout and Handle

Ingredients

  • 3 tablespoons finely grated Parmigiano-Reggiano

  • 1 1/4 cups finely chopped cauliflower florets

  • 1/4 cup finely chopped flat-leaf parsley

  • White 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

  • 1 stick salted butter

  • 2-qt soufflé dish

Instructions

1

Instruction 1

Preheat oven to 400°F with rack in middle.
2

Instruction 2

Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
3

Instruction 3

Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
4

Instruction 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.
5

Instruction 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

Instruction 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.
7

Instruction 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.
8

Instruction 8

Serve soufflé immediately, drizzling with warm brown butter.
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