Name: Cauliflower cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 2 cauliflower florets; 50 g butter; 50 g flour plain; 568 ml milk; 200g gruyère cheese diced; 2 tsp Dijon mustard; 1 bread mixed seeds sourdough; 1 Tbs olive oil truffle infused

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Ingredients (8)

2	cauliflower — florets
50 g	butter
50 g	flour — plain
568 ml	milk
200g	gruyère cheese — diced
2 tsp	Dijon mustard
1	bread — mixed seeds sourdough
1 Tbs	olive oil — truffle infused

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Method:

Preheat the oven to 200ºC.

Bring a large pan of salted water to the boil. Add the cauliflower, bring back to the boil and simmer for 4–5 minutes, until tender. Drain
in a colander and leave in the colander until completely cool.

Meanwhile, return the pan to a medium heat. Add the butter and, when melted, stir in the flour. Cook, stirring, for about 1 minute or until thick and coming away from the sides of the pan. Gradually add the milk a little at a time, stirring until well combined between each addition. Simmer over a low heat for about 5–8 minutes or until thick and creamy.

Remove the pan from the heat and stir in the cheese. Once melted, add the mustard and season to taste. Tip the cauliflower into a large dish and pour over the sauce.

Place the bread and truffle oil in a mini processor and blitz to make crumbs. Scatter the breadcrumbs over the cauliflower cheese and bake in the oven for 25–30 minutes, or until golden and bubbling.

Drizzle over a few drops of truffle oil before serving.