Active Time

　　20 minutes

　　Total Time

　　1 hour 30 minutes (includes chilling time)

　　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).

　　

Ingredients

Makes 4 (main course) to 6 (side dish) servings

　　

For soufflé

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

　　

For brown butter

1 stick salted butter

　　

Equipment

2-qt soufflé dish

　　

Make Soufflé:

Step 1

Preheat oven to 400°F with rack in middle.

　　

Step 2

Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.

　　

Step 3

Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.

　　

Step 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.

　　

Step 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.

　　

Step 6

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.

　　

Make Brown Butter:

Step 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.

　　

Step 8

Serve soufflé immediately, drizzling with warm brown butter.