Truffled Cauliflower Gratin recipe
All Recipes Side Dish Vegetables Cauliflower
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
Nutrition Info
- 240.6 caloriescarbohydrate: 17.2 gcholesterol: 35.1 mgfat: 21.9 gfiber: 3 gprotein: 12.4 gsaturatedFat: 8.1 gservingSize: -sodium: 462.8 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Truffled Cauliflower Gratin
Directions
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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.