Truffled Cauliflower Gratin
Chef John’s recipe for truffle cauliflower gratin gets its rich truffle flavor from truffled Pecorino cheese.
Set the oven to 425 degrees Fahrenheit (220 degrees C).
A 9×13-inch baking dish should be butter with 1 tablespoon of butter.
Over medium heat, melt the remaining 6 tablespoons of butter in a pan.
When the taste of the raw flour has been cooked off, about two to three minutes, whisk the flour into the butter.
Whisk milk into the flour mixture gradually.
Turn up the heat to medium-high; continue to cook and stir for 5 to 10 minutes, or until the mixture thickens and simmers.
As the cheese sauce thickens, stir in the salt, cayenne pepper, nutmeg, and pecorino cheese with truffle oil.
Cauliflower should be boiled in a large pot of salted water for six minutes or until just tender.
Drain the cauliflower, then transfer it to the prepared baking dish.