Cauliflower Soufflé With Brown Butter Recipe

Name: Cauliflower Soufflé With Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 all-purpose flour; 1 1/2 cups whole milk; 6 large egg yolks; 8 large egg whites; 1 stick salted butter; 2-qt souffle dish

Servings: persons

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 all-purpose flour
1 1/2 cups whole milk
6 large egg yolks
8 large egg whites
1 stick salted butter
2-qt souffle dish

1
Preheat oven to 400u00b0F with rack in middle.
2
Generously butter souffle 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. 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.
5
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.
6
Gently spoon into souffledish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.
7
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.
8
Serve souffle immediately, drizzling with warm brown butter.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cauliflower Soufflé With Brown Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cauliflower Soufflé With Brown Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions