Truffled Cauliflower Cheese

This 5 cheese cauliflower cheese is the perfect dish to impress at a dinner party or to gobble down in one sitting (who actually listens to portion sizes). Even better, it is a great dish to use up any leftovers of your cheeseboard (if there are any)! We’ve opted to top the cauliflower cheese with some blue cheese, but if you’re not a blue fan, not to fear - you can simply leave this step out. 

About the chef: A masterchef contestant in 2018, Simon Spooner was taught to cook by his mother, a patisserie chef, and now runs his own business, whipping up a storm in the kitchen at supper clubs, private dinners and events. 

Ingredients

• 1 large cauliflower
• 1.5 litres of whole milk
• Bulb of garlic, halved 
• Sprig of rosemary 
• 125g salted butter
• 125g plain flour 
• 2 tbsp Dijon Mustard
• 5 tbsp truffle oil

• 50g of Old Winchester, Gruyere, Sparkenhoe Red Leicester and Vintage Lincolnshire Poacher (or any other good hard melting cheese)

• 50g of Stichelton (or any other delicious blue cheese) 
• Sea salt

Method

1. Pre-heat oven to 200c fan 
2. Take the cauliflower, break into florets, drizzle with truffle oil and a sprinkle of sea salt and roast for 30 mins.
3. Whilst the cauliflower is roasting make the cheese sauce
4. Heat the milk in a large pan with the garlic and rosemary 
5. In another pan, melt the butter over a medium to high heat and when melted whisk in the flour until fully combined
6. It’s time for some whisky business, heat the butter and flour, whisking regularly for 5 minute. 
7. After this, strain the milk into a large jug and add it to the flour and butter mixture around 100ml at a time, continuing to whisk until the liquid has been combined.
8. Continue this process until you have used all of the milk and you have a beautiful sauce
9. Add the mustard, a good pinch of sea salt and 3 tbsp of truffle oil to the sauce and combine.
10. Then add the 4 hard cheeses (save the blue for later) and combine until the cheese has all melted into the sauce.
11. When the cauliflower is ready, remove it from the oven, pour the sauce over it and bake for 15 minutes until golden brown.
12. After 15 minutes remove the cauliflower from the oven, top it with a drizzle of truffle oil and chunks of Stitchelton, bake for 2 minutes then remove from the oven.
13. Let it rest for 5 minutes and serve!