Four Cheese and Truffle Gratin of Cauliflower

Good Pair Days (Roos Michels) -
  • 2 cauliflowers
  • 125g mozzarella ball, torn
  • 200g aged cheddar, grated
  • 30g crispy onion pieces
  • For the Sauce
  • 25g butter
  • 25g flour
  • 300ml whole milk
  • 35g English mustard
  • 100g cream cheese
  • 1 tsp truffle oil
  • 100g grated parmesan
  • Melt the butter in a small saucepan, and stir in the flour to make a roux. Cook for a minute, then whisk in the milk little by little, until you have a thick and creamy white sauce. Stir in the cream cheese, truffle oil, parmesan and mustard, and add plenty of black pepper.
  • Preheat the oven to 140C. Slice the cauliflower into 1cm steaks. Spread ¼ of the cheese sauce into the bottom of a baking dish, then add half the cauliflower. Repeat, finishing with a top layer of sauce. Scatter with the rest of the cheeses and the crispy onions, and bake for 90 mins until the cheese is golden and the cauliflower tender.
1 hr 50 mins
8 serving