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Ingredients
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Cauliflower & Cheese Sauce
Pangrattato (Truffled Breadcrumb Crumb) & Finish
Method
Cauliflower & Cheese Sauce
- 1
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.
- 2
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).
- 3
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.
- 4
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.
- 5
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).
Pangrattato (Truffled Breadcrumb Crumb) & Finish
- 6
Make pangrattato
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.
- 7
Top casserole and broil
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.
- 8
Finish with fresh truffle
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.
- 9
Serve
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.
