Butter a 12-inch pyrex baking dish or four 1-1/4
cup individual souffles and chill in the refrigerator
Cook the broccoli and cauliflower, covered, in boil-
ing water or in the microwave until just tender
Drain well
Set aside about 1/2 cup broccoli and
cauliflower florets.
Place the broccoli, cauliflower, pesto, ricotta, 1/4
cup Parmesan cheese, and egg yolks in a food
processor or blender
Blend on high until a smooth
texture is achieved
Season to taste with salt and
freshly ground black pepper
Add the reserved
broccoli and cauliflower florets and pulse a few
times, leaving some pieces for texture.
Preheat the oven to 450F
In a separate bowl,
whip the egg whites with an electric mixer just
until they form soft peaks
Stir a third of the egg
whites into the broccoli mixture
Fold in the
remainder, deflating the whites as little as possible
Fill the pyrex dish or small souffle cups to the rim
Sprinkle with the remaining 1 tablespoon of
Parmesan cheese
Place on a baking sheet
Bake
the large souffle approximately 15 to 18 minutes
and the individual souffles 10 to 12 minutes, until
nicely browned and still moist in the center
Small
souffles can be unmolded, if desired, and served
with a cheese sauce
