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2000s Recipes + Menus

Cauliflower Soufflé with Brown Butter

Serves 4 (main course) to 6 (side dish)
  • Active time:20 min
  • Start to finish:1 hr
May 2008
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.

For Soufflé

  • 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

For Brown Butter:

  • 1 stick salted butter
  • Equipment:

    a 2-qt soufflé dish

Make Soufflé

  • Preheat oven to 400ºF with rack in middle.
  • Generously butter soufflé 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 soufflé 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 soufflé immediately, drizzling with warm brown butter.