- 1 ½ cups chopped cauliflower florets
- 2 tablespoons finely chopped flat-leaf parsley
- 5 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 6 large eggs
- 2 ounces of CCC Hackleback Caviar
- Salt & freshly ground pepper
Preheat oven to 375°F with rack in middle. Separate eggs and set aside. Generously grease individual soufflé dishes with 1 tablespoon butter. Cook cauliflower in boiling salted water until tender. Drain and purée until smooth, set aside. Melt butter in a heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk whisking constantly until smooth. Bring sauce to a boil, whisking, then simmer until thick, about 2 minutes. Remove from heat and let cool slightly. Whisk in egg yolks, cauliflower purée, 1/8 teaspoon pepper, 1/2 teaspoon salt and parsley.
In a separate bowl beat egg whites until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into cauliflower mixture to lighten, then gently fold in remaining whites until just combined.
Spoon into soufflé dishes about 3/4 full and bake until golden brown, 15-20 minutes. Top with a generous spoonful of caviar.