TRUFFLED CAULIFLOWER GRATIN
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.
Provided by Chef John
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
- 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.
- 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.
- 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.
- Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 17.2 g, Cholesterol 35.1 mg, Fat 21.9 g, Fiber 3 g, Protein 12.4 g, SaturatedFat 8.1 g, Sodium 462.8 mg, Sugar 7 g
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