Ingredients

7 tbsp butter divided
1/2 cup flour
3 cups milk
2 tbsp bread crumbs
140 g truffled pecorino
2 tbsp Parmigiano Reggiano cheeese
1 tsp salt and pepper

1 tbsp extra virgin olive oil
1 pinch ground nutmeg
1 tbsp fresh chives chopped
1 large head cauliflower separated into florets

Method

1. Preheat the oven to 220 degrees. Butter a baking dish with butter.
2. Melt butter in a saucepan over medium heat, whisk flour into butter; cook and stir for 2 to 3 mins, until combined.
3. Gradually whisk milk into flour mixture and stir until mixture thickens and comes to a simmer. Stir in truffled pecorino, salt and pepper and nutmeg until cheese sauce is thickened.
4. Bring a large pot of salted water to the boil, add cauliflower and cook until slightly tender. Drain and transfer cauliflower to baking dish.
5. Spread cheese sauce evenly over cauliflower, sprinkle with bread crumbs, Parmigiano reggiano, drizzle with olive oil and season.
6. Bake for 30 minutes, until browned and bubbling. Garnish with chives.