In this otherwise humble gratin, we’re going to use another, much more delicious delivery system of truffles: truffle 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.
- 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
- 1 Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
- 2 Melt butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
- 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 is thick.
- 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 prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper.
- 5 Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.
- Calories 240.6
- Carbohydrate 17.2 g
- Cholesterol 35.1 mg
- Fat 21.9 g
- Fiber 3 g
- Protein 12.4 g
- Saturated Fat 8.1 g
- Sodium 462.8 mg
- Sugar 7 g