Rating: 5 stars
34 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

241 calories; protein 12.4g; carbohydrates 17.2g; fat 21.9g; cholesterol 35.1mg; sodium 462.8mg. Full Nutrition
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