Ingredients
8
8 servings
- •7 tablespoons butter, divided
- •0.5 cup all-purpose flour
- •3 cups milk
- •5 ounces truffled pecorino cheese, grated, or more to taste
- •1 teaspoon salt, or to taste
- •1 pinch cayenne pepper, or more to taste
- •1 pinch ground nutmeg
- •1 large head cauliflower, cored and separated into florets
- •2 tablespoons bread crumbs
- •2 tablespoons finely grated Parmigiano-Reggiano cheese, or more to taste
- •1 tablespoon extra-virgin olive oil
- •1 tablespoon chopped fresh chives, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
- Melt remaining 6 tablespoons butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 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 truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce thickens.
- Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to the prepared baking dish.
- Spread cheese sauce evenly over cauliflower. Dust with bread crumbs and Parmigiano-Reggiano cheese. Drizzle olive oil on top and sprinkle with a pinch of cayenne pepper.
- Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.
Nutritional Facts
Per 8 servings
- Calories: 241
- Carbohydrate: 17g
- Fat: 22g
- Fiber: 3g
- Protein: 12g
- Sugar: 7g
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