Cauliflower Soufflé with Brown Butter |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Don't be frightened by the word soufflé. This subtly sophisticated dish isn't difficult at all (just be careful not to overbeat the egg whites). 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 |
Directions:
1. Make Soufflé: Preheat oven to 400°F with rack in middle.
2. Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
3. Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
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. 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. 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. Make Brown Butter: 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. Serve soufflé immediately, drizzling with warm brown butter.
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