Oh my days, this is cauliflower cheese on a whole other level! With punchy Snowdonia Truffle cheddar, it packs a serious flavour punch. I got the idea to brown the butter from the awesome Thom Bateman and it definitely boosts the flavour!
You can get the Snowdonia truffle cheese direct from their website here, or if you are in Glasgow, you can get it in Celino’s or from Starter Culture. If you can’t find it, you could swap it for any truffle-infused cheese – a truffle pecorino would be a good substitute!
Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Truffle & Brown Butter Cauliflower Cheese
Ingredients (serves 6-8 as a side)
1 large head cauliflower or two smaller heads
75g unsalted butter
75g plain flour
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
150g mature cheddar cheese, grated
100g Snowdonia Truffle cheddar (or other truffle cheese)
Salt & pepper
25g parmesan, grated, for the top
1. Break the cauliflower into florets and place them in a pan of salted water. Bring to the boil, simmer for 5 minutes then drain and set aside. Preheat your oven to 180c (fan).
2. Put the butter in a saucepan and melt over a medium heat. Once melted, continue cooking over a medium heat until the butter turns pale golden and smells nutty, about 5 minutes. Reduce the heat then add the flour and cook for a few minutes to make a loose paste, then add the mustard and Worcestershire sauce and stir until combined and you have a thick-ish paste.
3. Add the milk, a little at a time, whisking regularly, until thickened. Once all the milk is added and you have a thickened sauce, remove it from the heat then add the cheddar & truffle cheese. Stir to melt, add the drained cauliflower and toss to coat.
4. Season to taste with salt and pepper, place in a roasting dish, scatter over the parmesan and bake for 20-30 mins until golden brown and bubbling. Allow to stand for a few minutes and then DIG IN!