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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Faith Jones
faith19@hotmail.frThis gratin is a great make-ahead dish. You can assemble it the day before and then bake it just before serving.
Fatima Alhadier
f-alhadier@hotmail.comI'm not a fan of cauliflower, but I loved this gratin. The truffle flavor really elevates the dish.
Yaseen Datani
d.y@yahoo.comThis gratin is a bit time-consuming to make, but it's worth the effort. It's a truly special dish.
Edwardo Rivera
r@yahoo.comI'm allergic to nuts, so I used almond flour instead of breadcrumbs in the topping. It turned out great!
Kaydence Taylor
k73@gmail.comThis gratin is a great way to sneak some vegetables into your kids' diet. They'll love the cheesy sauce and crispy breadcrumb topping.
Keneiloe Lumatha
k-lumatha@hotmail.comI made this gratin for a potluck and it was a huge success. Everyone loved it!
Stacie Gordon
stacie79@gmail.comThis gratin is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Junaid Emmanuel
junaid_e94@hotmail.comI had some trouble finding truffle oil, so I used white truffle salt instead. The gratin still turned out great, but the truffle flavor was not as pronounced.
Blixiq
blixiq@aol.comThis gratin was a bit too rich for my taste. The cheese sauce was very heavy and the truffle flavor was overpowering. I think I would have enjoyed it more if it had been lighter.
P. Vikram
p.v@yahoo.comI followed the recipe exactly and the gratin turned out perfectly. It was so creamy and cheesy, and the truffle flavor was amazing. My guests raved about it!
Rishikesh Kumar
rk@gmail.comThis was a great way to use up some leftover cauliflower. The gratin was easy to make and very flavorful. I loved the crispy breadcrumb topping.
Dani Ghyu
dani35@yahoo.comI'm not a huge fan of cauliflower, but this gratin was delicious! The truffle flavor was subtle but noticeable, and the cheese sauce was creamy and flavorful. I would definitely recommend this dish.
Robert Bradshaw
bradshaw_r@aol.comThis truffled cauliflower gratin was a hit with my family! The flavors were rich and complex, and the cauliflower was perfectly cooked. I will definitely be making this again.