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Cauliflower Souffle Recipe

2 years ago

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 Royal Soufflé
Spongy, saucy and light- this recipe is for keeps.
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Servings
MetricUS Imperial
Ingredients
For brown butter
Servings
MetricUS Imperial
Ingredients
For brown butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat an oven to 400°F.
  2. Generously butter soufflé dish, then sprinkle with Parmesan cheese, tapping the dish lightly on the counter and 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 heavy saucepan over medium heat.
  5. Whisk in flour and continue whisking, until pale golden.
  6. Mix the milk and water together and add a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer until quite thick, about 1 minute- make sure you never let it rest- keep stirring.
  7. Remove from heat and hand whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt.
  8. Stir into cauliflower mixture.
  9. Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry, just stiff). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined.
  10. Gently pour into soufflé dish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.
To Make Brown Butter
  1. Cook butter in a heavy saucepan over medium heat, stirring occasionally, until it turns golden with a nut-like fragrance and flecks on bottom of pan and turn a rich caramel brown, about 6 minutes. Remove from heat.
  2. Serve soufflé immediately, drizzling with warm brown butter just before you serve.

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