La Masias Cauliflower Souffle Recipes

Steps:

• Make Soufflé:
• Preheat oven to 400°F with rack in middle.
• Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
• Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
• 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.
• 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.
• 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:
• 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.
• Serve soufflé immediately, drizzling with warm brown butter.

Steps:

• Preheat oven to 375 degrees F.
• Steam cauliflower until tender.
• Cool slightly and chop fine; set aside.
• Melt butter in a medium saucepan over low heat.
• Whisk in flour and stir for a couple minutes or until golden.
• Remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth.
• Return to heat and bring to a quick boil, then reduce heat to simmer.
• Add cheese and salt.
• Cook, stirring all the while, until thickened and smooth; remove from heat.
• Beat egg yolks, adding white sauce slowly, then stir in cauliflower.
• Beat egg whites with electric hand mixer until stiff.
• Fold into mixture and spoon into a greased 2-qt souffle dish.
• Bake in a pan of hot water for 35 to 45 minutes.
• Serve immediately.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter soufflé dish, then line bottom with a round of parchment or wax paper and butter paper. Chill dish until ready to fill.
• Cook cauliflower with 2 teaspoons salt in a 3- to 4-quart pot of boiling water, uncovered, until tender, 15 to 18 minutes. Drain cauliflower well in a colander, then puré in a food processor until smooth.
• Melt butter in a 1-quart heavy saucepan over moderately low heat. Add flour and cook, whisking, 2 minutes. Add milk in a stream, whisking, then add white pepper, nutmeg, and remaining 1/2 teaspoon salt, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking constantly, 2 minutes. Remove from heat and cool béchamel, 5 minutes.
• Whisk cauliflower puré into béchamel, then add beaten eggs, whisking until combined well. Transfer mixture to soufflé dish and put dish in a 13- by 9-inch roasting pan, then add enough boiling-hot water to pan to reach halfway up side of soufflé dish. Bake until center of mousse is firm to the touch and mousse begins to pull away from side of dish, 35 to 40 minutes.
• Remove mousse from oven and water bath. Position oven rack so that top of mousse will be 4 to 6 inches from broiler, then preheat broiler.
• Run a knife around edge of soufflé dish, then place an ovenproof platter on top of soufflé dish and invert mousse onto platter. Sprinkle cheese evenly over top of mousse and broil until cheese is melted and golden brown, about 2 minutes.