Serves 6

2 heads cauliflower, broken into florets
1/4 cup Parmesan, finely grated

Truffle Cheese Sauce

50g butter
45ml (3 tablespoons) cake wheat flour
750ml (3 cups) full cream milk
5ml (1 teaspoon) Dijon mustard
1 cup mature cheddar cheese, grated
½ cup mozzarella
1 Stonebarn Black Winter Truffle, thinly shaved
Salt and freshly ground black pepper, to taste

Preheat the oven to 200 C.

Cook the cauliflower in a little salted water until just tender. Drain off the water and set aside.

For the cheese sauce, heat the butter in a deep saucepan. Add the flour and whisk to form a roux. Slowly add the milk, whisking all the while. Once the sauce is smooth, simmer for about 2 minutes.

Stir in the mustard and season with salt and black pepper. Add the cheddar and mozzarella. Heat through until the cheese is melted, then fold through the Black Truffle shavings.

Pour the sauce over the cauliflower and mix to coat. Transfer the cauliflower cheese to a buttered baking dish and scatter with Parmesan.

Cook for 35-40 minutes until the top is bubbling and golden.

Note: The Stonebarn Black Winter Truffles comes in three different sizes.

• Drained Weight 20g / Net Weight with juice 80g in a glass jar
• Drained Weight 25g / Net Weight with juice 165g in a can
• Drained Weight 50g / Net Weight with juice 220g in a can