Made With Our:
Monoprix Gournet Truffle Oil
125g ball mozzarella, torn into pieces
200g gruyère or cheddar, grated
30g crispy onions
25g plain flour
300ml whole milk
30g English mustard
100g cream cheese
1 tsp truffle oil (optional)
100g parmesan or vegetarian alternative, finely grated
How to prepare?
1 For the sauce, melt the butter in a shallow saucepan. When it’s just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce.
2 Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
3 Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks. Assemble the dish a bit like a lasagna. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
4 Bake for 1h 45 min until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it. Once baked, leave to stand for 10 mins before serving in the middle of the table.