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Truffle and Brie Cauliflower Cheese

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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.

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

  1. Preheat oven to 200°C fan (220°C conventional / 430°F).
  2. 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.
  3. Meanwhile, make the sauce: Melt butter in a saucepan. Add leeks, garlic, and thyme, and sauté until soft.
  4. 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.
  5. 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.
  6. Reduce oven to 180°C fan (200°C conventional / 390°F).
  7. In a baking dish (approx. 9×13”), combine roasted cauliflower with the sauce, mixing gently to coat.
  8. Dot chunks of brie over the mixture, pressing slightly to submerge. Top with remaining cheddar and mozzarella.
  9. Bake for 25–30 minutes until golden, bubbling, and melty.
  10. 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.

Nutrition

Find it online: https://cookibly.com/truffle-and-brie-cauliflower-cheese/