Cauliflower Soufflé with Brown Butter

Ingredients for Cauliflower Soufflé with Brown Butter

• 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 plain flour

• 350ml whole milk

• 6 large egg yolks

• 8 large egg whites

• 1 stick salted butter

• 2-qt soufflé dish

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.

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