Truffled Cauliflower Gratin
Course: VegetablesCuisine: EuropeanPrep Time
15 mins
Cook Time
45
minutesTotal Time
1
minuteServings
8
Ingredients
7 tablespoons — butter, divided
½ cup — all-purpose flour
3 cups — milk
5 ounces — truffled pecorino cheese, grated, or more to taste
1 teaspoon — salt, or to taste
1 pinch — cayenne pepper, or more to taste
1 pinch — ground nutmeg
1 large head — cauliflower, cored and separated into florets
2 tablespoons — bread crumbs
2 tablespoons — finely grated Parmigiano-Reggiano cheese, or more to taste
1 tablespoon — extra-virgin olive oil
1 tablespoon — chopped fresh chives, or to taste
Directions
- Preheat the oven to 425 degrees F (220 degrees C). Butter a 9×13-inch baking dish with 1 tablespoon butter.
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.
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