Cauliflower Gratin with Truffled Pecorino

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.

2. 2

   Melt the remaining 6 tablespoons butter in a saucepan over medium heat. Whisk the flour into the butter, then cook and stir until the raw flour taste is gone, 2 to 3 minutes.

3. 3

   Gradually whisk the milk into the flour mixture. Increase the heat to medium-high and cook, stirring, until the mixture thickens and begins to simmer, 5 to 10 minutes. Stir the truffled pecorino cheese, salt, cayenne pepper, and nutmeg into the milk mixture until the cheese sauce thickens.

4. 4

   Bring a large pot of salted water to a boil; add the cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer the cauliflower to the prepared baking dish.

5. 5

   Spread the cheese sauce evenly over the cauliflower. Dust with bread crumbs and Parmigiano-Reggiano cheese. Drizzle olive oil on top and finish with a pinch of cayenne pepper.

6. 6

   Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

• Calories 278.61 kcal Moderate
• Protein 11.27 g Good Source
• Carbs 15.69 g Moderate
• Total Fat 19.22 g High
• Saturated Fat 10.84 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 44.14 mg Moderate
• Sodium 501.68 mg High
• Fiber 2.2 g Low Source
• Sugar 6.27 g Moderate
• Added Sugar 0.07 g Low Source
• Calcium 341.66 mg Good Source
• Iron 0.78 mg Low Source
• Potassium 274.47 mg Low Source
• Vitamin A 119.17 mcg_rae Moderate
• Vitamin C 36.61 mg Good Source
• Vitamin D 1.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten