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.

Chef John
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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; 21.9 g total fat; 35 mg cholesterol; 463 mg sodium. 17.2 g carbohydrates; 12.4 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2016
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 this time and time over again! Read More
(9)
28 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/23/2016
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 this time and time over again! Read More
(9)
Rating: 5 stars
02/23/2016
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 this time and time over again! Read More
(9)
Rating: 5 stars
11/04/2016
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. I am sure they will love this like I do. Yummm!!! Read More
(3)
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Rating: 4 stars
02/26/2018
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 ok but looked unappealing. In general, substituting a soft cheese for the pecorino is probably a bad idea. Aside from that, I sauteed 4 shallots and 4 cloves of garlic, and added them to the sauce with a few teaspoons of truffle oil. Those modifications were really necessary, because even after all that, it was still pretty bland. Next time I'd add more garlic/shallots, definitely pre-order the correct cheese, and probably double or triple the cayenne and nutmeg. Rating it 4 stars because the bones of the recipe are good and can tolerate a lot of modification. Read More
(2)
Rating: 5 stars
08/22/2018
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 it was. I am on a mission to find the cheese with the truffle in it. I did not use garlic powder as other people did. Read More
(1)
Rating: 4 stars
12/10/2017
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. Read More
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Rating: 5 stars
12/21/2016
not sure how much cauliflower to use? Read More
Rating: 5 stars
03/04/2015
excelente Read More
Rating: 5 stars
11/11/2016
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. Read More
Rating: 5 stars
01/14/2020
Amazing dish!!! Used truffle oil instead of truffled cheese, but the result was amazing! My new top cauliflower recipe hands down! Read More