Truffled Cauliflower Gratin

In this otherwise humble truffle cauliflower gratin, we'll use another, much more delicious delivery system of truffles: truffled Pecorino cheese. For less than $10 worth of cheese, I think you can get a nicer, truer truffle flavor. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 241 Calories

Ingredients

• ½ cup all-purpose flour
• 3 cups milk
• 1 pinch ground nutmeg
• 1 teaspoon salt, or to taste
• 2 tablespoons bread crumbs
• 1 tablespoon extra-virgin olive oil
• 1 pinch cayenne pepper, or more to taste
• 1 tablespoon chopped fresh chives, or to taste
• 7 tablespoons butter, divided
• 5 ounces truffled pecorino cheese, grated, or more to taste
• 1 large head cauliflower, cored and separated into florets
• 2 tablespoons finely grated Parmigiano-Reggiano cheese, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.

Step 2

Melt remaining 6 tablespoons butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.

Step 3

Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce thickens.

Step 4

Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to the prepared baking dish.

Step 5

Spread cheese sauce evenly over cauliflower. Dust with bread crumbs and Parmigiano-Reggiano cheese. Drizzle olive oil on top and sprinkle with a pinch of cayenne pepper.

Step 6

Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.