Margarine (for greasing)
1 medium cauliflower head (730g), separated into large florets
For the sauce
1/4 cup butter (50g)
2/3 cup all-purpose flour (80g)
3 cups whole milk (720ml)
1/2 teaspoon salt
1 pinch of black pepper
1 egg, separated
100g prosciutto, cut into strips and then into fine shreds
1/4 cup grated Parmesan cheese (30g)
Margarine (for greasing)
1 medium cauliflower head (730g), separated into large florets
For the sauce
1/4 cup butter (50g)
2/3 cup all-purpose flour (80g)
3 cups whole milk (720ml)
1/2 teaspoon salt
1 pinch of black pepper
1 egg, separated
100g prosciutto, cut into strips and then into fine shreds
1/4 cup grated Parmesan cheese (30g)
Grease a 20cm soufflé dish with margarine
Set aside
In a large pot, combine 2 liters of water, seasoned with 1 tablespoon salt and bring to a boil
Add the cauliflower and cook until tender (approximately 20 minutes)
Drain
Pulse in a food processor until you get a puree
Set aside
Prepare the sauce: In a large pot, melt the butter over medium heat (approximately 1 minute)
Whisk in the flour to combine
Add 3/4 cup of milk and whisk until smooth
Bring to a simmer, whisking constantly, until thickened (approximately 8 minutes)
Season with salt and pepper
Remove from heat
Add the egg yolk, prosciutto strips, Parmesan cheese, and reserved cauliflower and mix well
Set aside
Preheat the oven to 200°C (hot)
Beat the egg white in a snow-like consistency, then add to the cauliflower mixture and fold gently with a spatula
Transfer to the prepared soufflé dish
Bake in a preheated oven at 200°C (hot), in a water bath, until slightly firm and golden brown on top (approximately 35 minutes)
Serve shortly after
Approximately 455 calories per serving
A medium-bodied red wine, such as Luigi Bosca Pinot Noir 95 from Argentina ($10.75) or a white-bodied wine like Marqués de Casa Concha Chardonnay 96 from Chile ($20.80)
