CAULIFLOWER WITH TRUFFLE AND THREE CHEESE SAUCE

Cauliflower loves cheese. Truffle love fats like butter and cheese. So, why not make a cauliflower cheese and add a bit of truffle luxury? Create a dish of golden, creamy, rich deliciousness to serve as a side dish, alternatively as a vegetarian main with green salad for sides. Mmmm….

Serves 6-8

1 large head (about 1.2kg) cauliflower, cut into even sized florets (about 6cm)

2 tablespoons extra virgin olive oil

40g (3 tablespoons) Red Hill Truffle Farm butter

40g (4 tablespoons) plain flour

450ml full fat milk

250ml thickened cream (or use 250ml full fat milk)

¼ teaspoon ground nutmeg

1 teaspoon thyme leaves

50g (¼ cup) finely grated parmesan, plus 2 tablespoons reserved

100g (1 cup) coarsely grated gruyere (or Jarlsberg), plus 2 tablespoons reserved

70g (½ cup) sharp cheddar coarsely grated

1 teaspoon Red Hill Truffle Farm mustard (or Dijon)

fresh truffle, to finely grate (optional)

breadcrumb topping (see instructions end of recipe):

1 tablespoon Red Hill Truffle Farm butter

1 tablespoon extra virgin olive oil

1 cup bread crumbs, made from left over sourdough bread

1 tablespoon thyme leaves

Preheat the oven to 200°C (180°C fan-forced).

Arrange the cauliflower in a single layer in 2 litre oven proof baking dish (about 20cm x 28cm). Drizzle over the olive oil. Bake cauliflower for 25 minutes. Remove dish from the oven. Reduce oven temperature to 180°C (160°C fan-forced).

Meanwhile make the sauce. Combine the milk, cream, nutmeg and thyme in a medium saucepan and heat until hot, but not bubbling, then remove from heat. Alternatively heat the milk mixture in a microwave. In another medium saucepan melt the truffle butter over a low-medium heat. Stir in the flour until the texture becomes sandy-like, but not browned, about 2-3 minutes stirring. While continuing to whisk gradually pour in a third of the warmed milk mixture, as the mixture begins to thicken pour in another third of the milk mixture. Continue to whisk, then pour in the remaining milk mixture. Whisk until the mixture thickens to coat the back of wooden spoon (like pouring cream consistency). Remove from the heat then stir in the cheese and mustard until melted.

Spoon the cheese sauce evenly over the roasted cauliflower. Scatter over the reserved cheese. Return dish to the oven and bake for 25-30 minutes until the top is golden brown and bubbling. If making the breadcrumb toping, scatter over the top. Transfer immediately to the table to serve. For extra truffle pizazz, if desired, finely grate fresh truffle over the top just before serving.

To make the breadcrumb topping, if using, melt the butter and oil over a low-medium heat then add the breadcrumbs and thyme leaves, stirring to coat the breadcrumbs well. Increase the heat to medium-high and cook until the crumbs are golden brown and crunchy, stirring occasionally for even cooking. Set aside until ready to serve.

Recipe by Fiona Hammand, July 2023