Cauliflower Cheese Recipe with Truffles for a decadent winter warmer recipe – the ultimate in comfort food, recipes with black truffles.
Recipes with black truffles can be expensive, but my Cauliflower Cheese Recipe makes use of store bought preserved truffles which are cheaper and last a little longer.
This particular cauliflower cheese recipe is a favourite in our house and the perfect comfort food; we all love it. I’ve tried making cauliflower cheese with different recipes; one using lots of different cheeses, or with a pinch of curry powder but my favourite is definitely cooking cauliflower cheese with a bit of truffle.
Recipes with black truffles are great but can be costly, as such I don’t use fresh black truffles I buy preserved truffles which you can get from most supermarkets; they aren’t cheap but you do get a few truffles and you only need one for this recipe.
I have a little cheat of having some truffle powder which works really well to infuse that unique truffle flavour into the cauliflower cheese, but don’t worry if you can’t find it.
My cauliflower cheese recipe works great as a standalone cauliflower cheese recipe and if you don’t have truffles you can easily double up on the cheese (using a variety always works; a strong cheddar maybe a little blue (but be careful it can get too salty with blue cheese) or some parmesan is always a winner.
Anyway, if you fancy making my version – here’s my Cauliflower Cheese Recipe with truffle – I hope you enjoy!
Cauliflower Cheese with Truffles
Cauliflower Cheese Recipe with Truffle for the ultimate winter recipe comfort food. Pre-heat oven to 180c FAN and have a 8x10inch roasting tin ready.
Ingredients
- 65g butter
- 2 cloves garlic (left whole)
- 65g plain flour
- 1.5 pints whole milk
- 150g strong cheddar
- 600g cauliflower
- Couple pinches black pepper
- Couple pinches salt
- 1/2 cup fresh breadcrumbs
- 1 small preserved truffle
- 1/2 tbsp truffle powder
Directions
- Step 1 First, break the cauliflower down into small florets (about the size of a ping-pong ball!) and blanch in boiling for a few minutes to slightly cook, remove, drain and let steam dry.
- Step 2 Now make a roux
- Step 3 melt the butter in a saucepan along with the garlic and the chopped up preserved truffle, cook this on a low heat for a couple of minutes to let the flavours start to infuse then remove the garlic cloves.
- Step 4 Add the flour and mix thoroughly
- Step 5 cook this for a few minutes to cook out the flour.
- Step 6 Add the milk and whisk vigorously until smooth then season with salt, pepper and truffle powder (if you have it) and pour in the grated cheese, keep on a low heat until cheese has melted then turn off the heat.
- Step 7 Fold in the cauliflower (try to avoid pouring in any residual water from the cauliflower).
- Step 8 Pour the lot into a roasting tray and finally sprinkle over the breadcrumbs, bake for 20 minutes then let rest for 10 minutes before serving.
- Step 9 Enjoy!
