The roasted cauliflower develops caramelised edges and deep flavour rather than being simply boiled.
A rich truffle‑mornay sauce brings elegant flavour—combining butter, leeks, garlic, thyme, truffle cream cheese, mustard and mature cheddar.
The addition of brie chunks adds pockets of gooey, creamy cheese texture throughout the dish.
A final drizzle of truffle oil and fresh thyme bring aroma and finish that feel special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the truffle mornay sauce:
Butter
Leek (whites + light greens), sliced
Garlic, finely chopped
Fresh thyme sprigs
Plain flour (all‑purpose)
Whole milk
Truffle cream cheese
Extra mature cheddar, grated
Mozzarella, grated
Wholegrain mustard
Salt, black pepper, grated nutmeg
Truffle oil
For the roasted cauliflower:
Cauliflower florets (from a large cauliflower)
Olive oil
Salt & black pepper
Also needed:
Brie (with rind)
Extra mature cheddar, grated
Mozzarella, grated
Extra fresh thyme to garnish
Drizzle of truffle oil (optional)
Directions
Pre‑heat your oven to about 200 °C fan / 220 °C conventional (≈ 390‑430 °F).
Roast the cauliflower: Toss the florets with olive oil, salt and pepper in a large roasting tray. Roast in the oven until they have charred or caramelised edges (about 20 minutes) tossing halfway.
While cauliflower roasts, make the truffle mornay sauce:
Melt butter in a saucepan, sauté the leeks, garlic and thyme until softened.
Add flour and whisk for about one minute to form a roux.
Gradually whisk in the milk in several increments until smooth and thickened. Simmer for a few minutes.
Remove from heat, then stir in truffle cream cheese, grated cheddar, mozzarella, mustard, salt, pepper and nutmeg until everything is smooth. Finish with a small amount of truffle oil.
Pour the sauce over the roasted cauliflower, mixing to coat well.
Slice the brie into chunks and dot them over the cauliflower‑sauce mixture (push lightly so they’re partially submerged). Add the remaining cheddar and mozzarella over top.
Reduce the oven temperature to around 180 °C fan / 200 °C conventional (≈ 355‑390 °F) and bake the assembled dish for about 30 minutes, until it’s golden brown, bubbling and the cheese is melted.
Remove from oven, allow to stand for ~5 minutes. Garnish with fresh thyme and if desired a final drizzle of truffle oil. Serve hot.
Servings and timing
Serves: about 10 as a side dish (per the reference recipe)
Prep time: ~25 minutes
Cook time: ~50 minutes
Total time: ~1 hour 15 minutes including roasting and baking.
Variations
For extra truffle impact, you can stir in truffle shavings (if available) or use a higher‑grade truffle oil or truffle salt.
Swap out the brie for another soft melty cheese (e.g., camembert, if you prefer) though the creamy brie is part of the character here.
Add a vegetable twist: you could include roasted broccoli florets or cauliflower and broccoli mix for extra variety.
For a lighter version, reduce the amount of cheddar or mozzarella, or skip roasting charred edges and simply blanch the cauliflower, but note flavour may be less intense.
Serve it as a main vegetarian dish paired with a crisp green salad or garlic bread rather than a side.
Storage/Reheating
Store: Keep any leftovers in an airtight container in the fridge. It will keep for 3‑4 days.
Reheating: Pre‑heat oven to ~200 °C, cover dish with foil and heat for 10‑15 minutes until warmed through and bubbling again. The charred cauliflower and cheese mixture regains texture when reheated rather than microwaved.
Note: Because the sauce is rich, reheating restores the melted‑cheese texture best in the oven.
FAQs
1. Can I skip the truffle oil or truffle cream cheese if I don’t have them?
Yes — you can still make a delicious cauliflower cheese without truffle, using regular cream cheese or mascarpone and omitting truffle oil. The result will be less “luxury” but still very good.
2. Should I keep the brie rind on or remove it?
Keep the rind on — in this recipe the rind is deemed perfectly edible and contributes to melt and texture.
3. Why is roasting the cauliflower important?
Roasting caramelises the edges, reduces the cauliflower’s moisture content (preventing a watery sauce), and intensifies flavour.
4. My sauce became grainy when I added the cheese — what happened?
If you add cheese while the sauce is too hot or overheat it, the proteins may split or the sauce can curdle. In this recipe the instruction is to remove from heat before stirring in cheese.5. Can I prepare this ahead of time and bake later?
Yes — you can roast the cauliflower and even make the sauce ahead, then assemble just before baking. You could refrigerate the assembled dish and bake when ready, although best served freshly baked.
6. What size dish should I use?
The reference uses approx a 9×13″ tray (or similar size) for ~10 servings. Adjust quantities if using a smaller or deeper dish.
7. Can I add breadcrumbs on top for crunch?
Yes — for extra texture you could sprinkle some seasoned breadcrumbs or panko mixed with a little butter before baking to get a crisp topping.
8. Is this dish suitable for vegetarians?
Yes — if the cheeses used are vegetarian‑friendly (i.e., made with vegetarian rennet) the dish is suitable for vegetarians.
9. What wines or drinks pair with this dish?
Given the creamy, truffle‑rich profile: a crisp white wine with good acidity (like a Sauvignon Blanc or Chardonnay) or a light red (Pinot Noir) would complement well.
10. Can I make this gluten‑free?
Yes — use gluten‑free flour for the roux in the sauce and ensure any mustard or other ingredients are gluten‑free certified. The rest of the recipe adapts easily.
Conclusion
If you’re looking for a standout side dish that delivers both comfort and luxury, this Truffle and Brie Cauliflower Cheese hits the mark. With roasted cauliflower, a luscious truffle‑mornay sauce, gooey brie segments and a golden cheese crust — it’s rich yet elegant. Great for dinner parties or a decadent vegetarian main, this is a recipe to savour. Enjoy!
Truffle and Brie Cauliflower Cheese is a luxurious take on the classic comfort dish—featuring roasted cauliflower coated in a rich truffle-infused mornay sauce, layered with gooey brie, mature cheddar, and mozzarella, then baked until golden and bubbling.
Author:Catherine
Prep Time:25 minutes
Cook Time:50 minutes
Total Time:1 hour 15 minutes
Yield:10 servings
Category:Main or Side
Method:Baking
Cuisine:British
Diet:Vegetarian
Ingredients
For the truffle mornay sauce:
2 tbsp butter
1 leek (white and light green parts), thinly sliced
2 cloves garlic, finely chopped
2–3 fresh thyme sprigs
2 tbsp plain (all-purpose) flour
2 1/2 cups whole milk
100g truffle cream cheese
100g extra mature cheddar, grated
75g mozzarella, grated
1 tsp wholegrain mustard
Salt and freshly ground black pepper, to taste
Pinch of grated nutmeg
1 tsp truffle oil (plus more for garnish)
For the roasted cauliflower:
1 large cauliflower, cut into florets
2 tbsp olive oil
Salt and black pepper, to taste
To assemble:
150g brie, cut into chunks (with rind)
50g extra mature cheddar, grated
50g mozzarella, grated
Fresh thyme leaves, to garnish
Instructions
Preheat oven to 200°C fan (220°C conventional / 430°F).
Toss cauliflower florets with olive oil, salt, and pepper on a roasting tray. Roast for ~20 minutes until caramelised and golden at the edges, tossing halfway.
Meanwhile, make the sauce: Melt butter in a saucepan. Add leeks, garlic, and thyme, and sauté until soft.
Stir in flour and cook for 1 minute to form a roux. Gradually whisk in the milk until smooth and thickened. Simmer 2–3 minutes.
Remove from heat and stir in truffle cream cheese, cheddar, mozzarella, mustard, nutmeg, salt, and pepper. Stir until melted and smooth. Finish with truffle oil.
Reduce oven to 180°C fan (200°C conventional / 390°F).
In a baking dish (approx. 9×13”), combine roasted cauliflower with the sauce, mixing gently to coat.
Dot chunks of brie over the mixture, pressing slightly to submerge. Top with remaining cheddar and mozzarella.
Bake for 25–30 minutes until golden, bubbling, and melty.
Let stand 5 minutes. Garnish with fresh thyme and a drizzle of truffle oil before serving.
Notes
Use truffle oil sparingly—it adds aroma but can overpower if too much is used.Keep the brie rind on for flavour and texture.Roasting cauliflower prevents watery sauce and adds deep flavour.To make ahead, assemble and refrigerate, then bake when ready to serve.Add breadcrumbs or panko mixed with butter before baking for a crispy topping.
