CAULIFLOWER “MAC” AND CHEESE WITH TRUFFLE OIL
IngredientsServes 2 as a main or 4 as a side
1 large head cauliﬂower, cut into bite-sized ﬂorets
1 tbsp (15 ml) olive oil
½ large onion, diced
2 garlic cloves, minced
3 tbsp (45 ml) butter
3 tbsp (45 ml) ﬂour
1½ cups (375 ml) 2% milk
1½ cups (375 ml) grated cheddar cheese
salt and pepper, to taste
¼ cup (60 ml) bread crumbs
½ cup (125 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) trufﬂe oil, or to taste
¼ cup (60 ml) chopped parsley leaves
- Preheat oven to 350 F (180 C).
- To prepare cauliﬂower, steam ﬂorets for 5 minutes then shock in an ice bath and set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic and sauté for 2 to 5 minutes, until soft then add butter. Once butter has melted, add ﬂour and stir to combine into a paste. Whisk in milk; sauce will smooth out and thicken. Add cheddar and continue to whisk until completely melted. Season with salt and pepper.
- Add steamed cauliﬂower ﬂorets to pan and stir to coat with sauce. Remove from heat and transfer to four 4-in ramekins or a 9 x 9-in (23 x 23 cm) baking pan. Sprinkle with bread crumbs and Parmesan. Bake for 20 to 25 minutes, or until golden brown and tender. Drizzle with trufﬂe oil and garnish with parsley before serving.