Cauliflower Gratin with Four Cheeses

• cauliflower↗2
• mozzarella↗125g ball g

  torn into pieces

• gruyère↗200g g

  or cheddar, grated

• crunchy onion30g g
• butter↗25g g
• plain flour↗25g g
• whole milk↗300ml ml
• English mustard↗30g g
• cream cheese↗100g g
• truffle oil↗1 tsp tsp

  (optional)

• parmesan↗100g g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   For the sauce, melt the butter in a shallow saucepan. When it just begins to sizzle, add the flour and stir to form a paste. Cook for a minute, then gradually whisk in the milk until you obtain a smooth, thick sauce. Add the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over low heat until the sauce thickens. Season with a generous amount of black pepper.

2. 2

   Preheat the oven to 140 °C (120 °C with convection/ gas 1). Trim the leaves from the cauliflower and cut it into thick steaks about 1 cm thick. Don't worry if the outer pieces aren't perfect slices – they'll also be used. Assemble a dish resembling a lasagna. Spread a quarter of the cheese sauce in a large baking dish and smooth it, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Sprinkle with mozzarella, as well as gruyère or cheddar, and the crispy onion.

3. 3

   Bake for 1 hour 30 minutes to 1 hour 45 minutes, until the cheese is golden and the cauliflower is tender but not falling apart. If you want a crisp crust, you can broil (watch it) or keep the oven hot for a crunchy top, especially if you also bake a pork casserole with salt and vinegar. After baking, let it rest for 10 minutes before serving.