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Ingredients
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Cauliflower & Cheese Sauce
Pangrattato (Truffled Breadcrumb Crumb) & Finish
Method
Cauliflower & Cheese Sauce
Prepare cauliflower
Preheat the oven to 200°C / 400°F. Trim the cauliflower into even medium florets (about 1–2 inch pieces) and rinse. Bring a large pot of salted water to a rolling boil and blanch the florets for 4 minutes until just tender-crisp. Drain thoroughly and spread on a kitchen towel or paper towels to remove excess moisture.
Make béchamel base
In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk constantly to form a smooth roux; cook 1–2 minutes without browning. Gradually whisk in 450 ml whole milk until fully incorporated and smooth. Bring to a gentle simmer, whisking, until the sauce thickens to coat the back of a spoon (about 4–6 minutes).
Finish cheese sauce
Reduce heat to low. Stir in 60 ml double/heavy cream. Add 150 g grated Gruyère, 100 g grated mature cheddar, and 50 g finely grated Parmesan a handful at a time, stirring until each addition melts and the sauce is smooth. Season with 1 tsp freshly grated nutmeg, 2 tsp salt (adjust to taste), and 1 tsp freshly ground black pepper. If using truffle paste, stir half (approx. 4 g) into the sauce now for integrated truffle flavor.
Combine cauliflower with sauce
Place the drained cauliflower florets into a shallow ovenproof baking dish (about 30 x 20 cm / 12 x 8 in). Pour the hot cheese sauce evenly over the cauliflower so all florets are well coated. Gently stir or press down so sauce gets between florets. Sprinkle 20 g extra grated Parmesan over the top for a salty finish.
Bake
Bake in the preheated 200°C / 400°F oven for 15 minutes to heat through and start bubbling. You will finish under the broiler with the pangrattato for texture (see pangrattato steps).
While the casserole bakes, heat a medium nonstick skillet over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When butter foams, add 1 minced garlic clove and sauté for about 20–30 seconds until fragrant but not browned. Add 100 g fresh breadcrumbs and stir constantly until golden and crisp, about 5–6 minutes. Remove from heat and stir in 1 tsp lemon zest, 2 tbs finely chopped parsley, and 20 g extra grated Parmesan. If using truffle oil, fold in 1 tsp now (or finely shave remaining fresh truffle over crumbs). Taste and season with a pinch of salt and pepper.
Remove the baked cauliflower-cheese dish from the oven. Evenly scatter the pangrattato over the top, pressing lightly so crumbs adhere to the sauce. Turn the oven to broil/grill (high). Place the dish under the broiler about 6–8 inches from the heat for 2–4 minutes until the crumbs are crisp and golden—watch closely to avoid burning.
If using fresh truffle, thinly shave the remaining ~4 g of fresh truffle over the hot dish immediately after broiling so the heat releases aroma. Alternatively, drizzle an extra 1/4–1/2 tsp truffle oil across the top for finishing aroma. Let rest for 5 minutes.
Serve warm as a decadent side or a vegetarian main. Spoon portions ensuring each serving gets cauliflower, saucy cheese, and a generous sprinkling of pangrattato. Leftovers keep covered in the fridge for 2 days; reheat covered in a 175°C / 350°F oven until warmed through, then crisp the top under broiler briefly.