Truffle and Brie Cauliflower Cheese

This Truffle and Brie Cauliflower Cheese has roasted cauliflower and chunks of brie, in a creamy cheese sauce infused with truffle and thyme.

Truffle and Brie Cauliflower Cheese

This cauliflower cheese has it all. It starts with a classic béchamel based cheese sauce infused with truffle cream cheese and thyme. Poured and smothered all over roasted cauliflower florets, with chunks of brie strategically dotted around.

This Truffle and Brie Cauliflower Cheese then gets covered in a combination of cheeses before baking baked till bubbly and golden. A finishing hit of truffle oil right out of the oven releases an aroma of truffle that immediately wafts and fills the kitchen.

The key components of this cauliflower cheese

Truffle Cheese Sauce

We’re starting with a classic béchamel made with a roux of butter and flour, before milk gradually gets whisked in. To ramp it up a notch, we’re also incorporating some allium goodness in the form of leeks and garlic. These add complexity and flavour, along with a hint of sweetness from the leeks.

The sauce then gets finished with a good whack of wholegrain mustard, truffle cream cheese, thyme, and of course some extra mature cheddar.

Roasted Cauliflower

Roasting is by far the best method for cooking the cauliflower. It intensifies the flavour of the cauliflower and adds a hint of caramelisation around the edges of the florets. It also removes a large portion of the water content which could otherwise lead to a watery sauce (which no one wants!).

To do this, we’re just tossing the florets with olive oil, salt, and black pepper. Before whacking them into the oven till the florets are caramelised with some charred edges.

More cheese

Before the cauliflower cheese goes into the oven, chunks of brie are dotted around. These chunks are going to melt all over into these insanely gooey segments that are an absolute delight to eat.

We also need a blanket of crispy and gooey cheese here. It forms the perfect crust and arguably one of the best parts of any cauliflower cheese. And the key to that is to use a combination of extra mature cheddar along with mozzarella.

Mozzarella being rather mild with a slight milky flavour, works well in conjunction with the sharpness and aged nuttiness of an extra mature cheddar. You could also opt for gruyère, a young gouda, edam, or any melting cheese of your choice.

And more truffle

A drizzle of truffle oil and fresh thyme as soon as soon as the cauliflower cheese comes out the oven is the essential finishing note. Truffle oil is a finishing oil with a low smoke point, so it’s reserved just for the end and not for cooking. It’s a unique and distinctive flavour that alluringly brightens up this cauliflower cheese.

Let’s talk about some of the ingredients

I’ll cover the main ones below but the full recipe can be found at the end

• Cauliflower
• Cheeses – a combination of extra mature cheddar and mozzarella is the key here for flavour and a gooey crispy cheese crust
• Truffle cream cheese – I use the Boursin brand of truffle cream cheese here
• Fresh thyme – this adds sharpness an earthiness, but you can sub for any other herb of choice. Fresh oregano works brilliantly here too
• Truffle oil – this is a finishing oil that we use right at the end. It has a low smoke point and hence cannot be used for cooking
• Brie – this a fairly soft and creamy French cheese. Please don’t remove the white rind – it’s perfectly edible!

The KEY tips for making this cauliflower cheese

1. Roasting the cauliflower – don’t skip this step or opt for steaming/boiling the cauliflower. Roasting is key to reducing the water content and intensifying the flavours of the cauliflower
2. Add the cheese to the béchamel once it’s off the heat – adding cheese to béchamel becomes a mornay sauce, and this can split if the cheese is overheated. Excess heat causes the proteins and fats to split, leading to a grainy and curdled sauce. So it’s best to take the sauce off the heat, and then add the cheese

How to make this Truffle and Brie Cauliflower Cheese

Let’s start with the truffle mornay sauce

Start by melting the butter in a saucepan, and once melted add in all of the leeks, garlic, and thyme. Sauté for a few minutes over a medium heat

Once the leeks have softened and cooked down slightly, add in the flour and whisk for another minute or so

Gradually add in the milk in 3-4 increments, whisking well between each addition. Occasionally switch to a spatula and give the pan a once over to ensure nothing is sticking

After all of the milk has been added, continue to simmer the sauce for several minutes, stirring continuously. Then, turn the heat off and add in the truffle cream cheese

Also add in all of the sharp mature cheddar and mozzarella, along with the mustard, salt, black pepper, and nutmeg. Stir everything together until smooth and creamy

Finish the truffle mornay sauce with a small hit of truffle oil, and mix well once again

Now, let’s make the cauliflower cheese

Prepare your cauliflower by cutting it down into florets that are slightly larger than bite size (they’ll shrink down when they roast). Then, toss the florets with olive oil, salt, and black pepper

Next, roast the cauliflower florets until they’ve developed some charring around the edges

Pour the truffle cheese sauce all over the roasted cauliflower and mix well to make sure all the florets are coated

Top all over with the sliced brie, and push them down slightly with the back of a spoon or spatula to half submerge them. Then, cover with the remainder of the cheddar and mozzarella

Place the truffle and brie cauliflower cheese into the oven until golden brown and bubbly. Top with more fresh thyme and allow to stand for 5 minutes before serving (it will be piping hot!). If desired, top each serving with another small drizzle of truffle oil

Frequently Asked Questions

How long will this Truffle and Brie Cauliflower cheese last? And what’s the best way to store it?

It will keep for 3-4 days refrigerated in an air tight container. To reheat, transfer the cauliflower cheese into an oven tray, cover with foil and place into a preheated 200’C oven for 10-15 minutes.

If you enjoyed this recipe

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Until then, happy cooking!