Cauliflower Soufflé with Brown Butter

Ingredients for Cauliflower Soufflé with Brown Butter

• 45ml 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 plain flour

• 350ml whole milk

• 6 large egg yolks

• 8 large egg whites

• 1 stick salted butter

• 2-qt soufflé dish

How to make Cauliflower Soufflé with Brown Butter

Preheat oven to 204°C with rack in middle.

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

Stir together cauliflower, parsley, 1/4 teaspoons 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 teaspoons white pepper, and 1/2 teaspoons 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 soufflédish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.

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 soufflé immediately, drizzling with warm brown butter.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.