Recipe By Chef John
Rating
Published Jun 8th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 8 servings Calories 240.6

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.

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
  2. 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. 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. 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. 5 Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

Nutrition Facts

  • 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
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Reviews

  1. This was very good!!
  2. Very rich and decadent. Probably won't be making this often because of the cholesterol, etc. but I just had to try it. I couldn't find the cheese with the truffle in it so I drizzled truffle oil on top instead of OO. Pretty strong. I can taste it. I don't think my hubby knew what - Read more ...
  3. Definitely watch the video before making this, it's super helpful for getting the correct texture for your sauce. We couldn't find truffle pecorino cheese and ended up buying truffle sottocenere, which the guy at Whole Foods said would be a good substitute. It definitely wasn't - the cheese melted into an oily mess that tasted - Read more ...
  4. Pretty nice way to do cauliflower. I didn't have the truffle cheese so I used gruyere. But I probably won't make this again - it's very rich and high in fat. Sigh.
  5. not sure how much cauliflower to use?
  6. This is a much make again and again..... The only change I did was I used Truffle oil instead of olive oil. Walmart also has truffle cheese which I was surprised to find. I didn't use the salt in the water instead I sprinkled Pink Sea Salt. Other then that wonderful.
  7. So delicious! I made it with orange cauliflower to dress it up a bit. Couldn't find truffle cheese so substituted truffle butter for two tbs of the butter. Used gouda cheese. I've got the larger portion of this holding in the fridge for a party on Saturday. Can't wait to see what they all think. - Read more ...
  8. Made this twice now and love it. Both times, I've used Trader Joe's Truffled White Cheddar cheese mixed with Parmigiano-Reggiano and it turns out fantastic. I also steam and not blanch the cauliflower. I think steaming retains more flavor and nutrition. The trick here is to not oversteam it. So delicious and I'll be making - Read more ...
  9. excelente
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