Three Cheese Cauliflower Gratin with Black Truffle Cheese Sauce
2 heads cauliflower, broken into florets
1/4 cup Parmesan, finely grated
Truffle Cheese Sauce
45ml (3 tablespoons) cake wheat flour
750ml (3 cups) full cream milk
5ml (1 teaspoon) Dijon mustard
1cup mature cheddar cheese, grated
½ cup mozzarella
1 Stonebarn Black Truffle (Imported by The Truffle Lady SA), 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.