This cauliflower gratin would typically be “truffled” with
truffle oil, but I’ve never been a big fan. Truffle oils are almost always
synthetically produced, one-dimensional, and way too overpowering.
So, in this
otherwise humble gratin, we’re going to use another, much more delicious
delivery system…truffle pecorino. For less than $10 worth of cheese, I think you can get a much nicer,
truer truffle flavor – plus, it’s cheese. 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.
This stuff is pretty easy to find in fancy
grocery stores with decent sized cheese departments, but if you can’t, I’ve
seen it online at even better prices.
It’s worth the effort to find, and turns this already great
casserole into something truly special, and with side dish season in
full swing, I really hope you consider giving this truffled cauliflower gratin a try.
Ingredients for 6-8 Portions
6 tbsp melted butter
1/2 cup all-purpose flour
3 cups milk
1 tsp salt or to taste
pinch of cayenne
pinch of nutmeg
5 to 6 oz wedge of truffle pecorino, grated
1 large head of cauliflower
2 tbsp breadcrumbs
freshly grated Parmigiano Reggiano as needed
1 tbsp extra virgin olive oil
a few fresh chives to garnish