Cauliflower Soufflé With Brown Butter
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
44
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.25 cups
Cauliflower Florets (finely chopped)4.5 tbsps
All-Purpose Flour1.5 cups
Whole Milk6 large
Egg Yolk8 large
Egg WhiteDirections:
1
Make Soufflé: Preheat oven to 400°F with rack in middle
2
Generously butter soufflé dish, then sprinkle with cheese, 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 2- to 3-quart heavy saucepan over medium heat
5
Whisk in flour, then cook, whisking, until pale golden, about 2 minutes
6
Add milk a little at a time, whisking constantly until very smooth
7
Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute
8
Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt
9
Stir into cauliflower mixture
10
Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry)
11
Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined
12
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
13
Preheat oven to 400°F with rack in middle
14
Generously butter soufflé dish, then sprinkle with cheese, knocking out excess
15
Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl
16
Melt butter in a 2- to 3-quart heavy saucepan over medium heat
17
Whisk in flour, then cook, whisking, until pale golden, about 2 minutes
18
Add milk a little at a time, whisking constantly until very smooth
19
Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute
20
Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt
21
Stir into cauliflower mixture
22
Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry)
23
Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined
24
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
25
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
26
Remove from heat
27
Serve soufflé immediately, drizzling with warm brown butter
28
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
29
Remove from heat
30
Serve soufflé immediately, drizzling with warm brown butter