Truffled Cauliflower Gratin

Original cookbook page 182

In this otherwise humble gratin, Chef John uses what he describes as a more delicious delivery system of truffle: truffled cheese. "For less than $10 worth of cheese," he says, "I think you can get a nicer, truer truffle flavor."

Ingredients

• 7 Tbsp. butter
• ⅓ cup flour
• 3 cups milk
• 5 oz. truffled Gouda or pecorino cheese, shredded
• 1½ tsp. salt
• ¼ tsp. cayenne pepper, plus 2 pinches for garnish
• Pinch nutmeg
• 1 large head cauliflower (2½ lb.), cored and separated into florets (about 8 cups)
• 2 Tbsp. fine dried bread crumbs
• 2 Tbsp. finely shredded Parmigiano-Reggiano cheese, or more to taste
• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. chopped fresh chives

Instructions

1. Preheat oven to 425°F. Butter two 8-inch square baking dishes with 1 Tbsp. butter. Bring a large pot of salted water to a boil.
2. Meanwhile, melt remaining 6 Tbsp. butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, 2 to 3 minutes. Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir in Gouda, salt, ¼ tsp. cayenne, and the nutmeg; cook, stirring, until you have a thick sauce.
3. Boil cauliflower in pot until slightly tender, about 6 minutes. Drain and divide evenly between prepared dishes. Pour cheese sauce over cauliflower, dividing evenly between the dishes. Sprinkle with bread crumbs and Parmigiano-Reggiano cheese. Drizzle with oil and sprinkle with additional cayenne. (Gratins can be chilled, covered, up to 4 days.)
4. Bake until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.