CAULIFLOWER SOUFFLE w/BROWN BUTTER

By BobD

Ingredients

• FOR BROWN BUTTER:
• 6 SERVINGS
• FOR SOUFFLE
• 3 tablespoons finely grated Parmigiano-Reggiano
• 1 1/4 cups finely chopped cauliflower florets
• 1/4 cup finely chopped flat-leaf parsley
• 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
• EQUIPMENT: a 2-qt souffle dish

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

MAKE SOUFFLE
Preheat oven to 400F with rack in middle.

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

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

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.

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.

Gently spoon into souffle dish (leave at least 1 1/2 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.

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.

Serve souffle immediately, drizzling with warm brown butter.