Cauliflower Soufflé with Brown Butter

Ingredients

• 1.3 cups cauliflower florets finely chopped
• 8 large egg whites 
• 6 large egg yolks 
• 0.3 cup flat-leaf parsley finely chopped
• 4.5 tablespoons flour all-purpose
• 3 tablespoons parmigiano-reggiano finely grated
• 1 stick butter salted
• 0.5 stick butter unsalted
• 4 servings bell pepper white to taste
• 1.5 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• hand mixer

Directions

1. 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. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute.
7. Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Stir into cauliflower mixture.
8. 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.
9. 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.
10. 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.
11. Remove from heat.
12. Serve soufflé immediately, drizzling with warm brown butter.