55min 4 ppl
Cauliflower Demi-Deuil with Truffle and Béchamel
90 minutes
4 people
Hardover 60 min or 12+ steps
90 min · 9 steps
Hard: over 60 min or 12+ steps
540 kcalper person
Protein 22g
Carbs 34g
Fats 36g
About this dish
Whole cauliflower heads are studded with black truffle slices beneath their outer leaves — the classical French technique of demi-deuil ('half-mourning') — then robed in a truffle-scented béchamel and finished under a fierce grill for a golden, bubbling gratin worthy of a Bocuse kitchen.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cauliflower Headsouter leaves removed and reserved, core trimmed flat2 medium
- Fresh Black Truffle (or preserved black truffle in juice)sliced paper-thin on a mandoline (use 20g if preserved)30 g
- White Onionhalved1 small
Dairy & Eggs
- Unsalted Butter, Softened2 tbsp
- Unsalted Butter (for the Béchamel)60 g
- Whole Milkwarmed750 ml
- Double Cream100 ml
- Gruyèrefinely grated60 g
- Parmesanfinely grated30 g
Dried Goods
- Plain Flour60 g
Spices & Seasonings
- Fine Sea Saltplus more for blanching water1 tsp
- Whole Cloves4 whole
- Fresh Bay Leaf1 leaf
- Freshly Grated Nutmeg0.25 tsp
- Fine Sea Salt (for the Béchamel)1 tsp
- White Pepper, Freshly Ground0.5 tsp
Oils & Condiments
- Truffle Juicefrom the preserved truffle jar, or substitute 1 tsp truffle oil added off heat2 tbsp
Utensils
- Mandoline
- Small Saucepan
- Large Pot
- Heavy Saucepan
- Wooden Spoon
- Whisk
- Baking Dish
- Cooling Rack
- Skewer
Method
1
Stud the onion halves with the cloves. Combine the warm milk, studded onion and bay leaf in a small saucepan over the lowest heat possible to infuse. Slice the truffle paper-thin, separate and wash the reserved cauliflower outer leaves, and mix the softened butter with a small pinch of salt.
Approx. 0 minutes
2
Working with one cauliflower at a time, gently lift the outermost floret clusters away from the head without breaking them free. Slide truffle slices flat against the pale inner surface of the florets and along the top of the crown, pressing them in with your fingers so they sit just beneath the surface. Pat softened butter over the entire head. Repeat with the second cauliflower. Refrigerate uncovered for at least 2 hours so the truffle aroma permeates the flesh.
Approx. 0 minutes
3
Bring a large pot of heavily salted water to a rolling boil. Lower the cauliflower heads in whole, add the reserved outer leaves, and blanch for 12 minutes until a skewer meets only slight resistance at the core. Lift out carefully, drain cut-side down on a rack for 10 minutes, and discard the leaves.
Approx. 12 minutes
4
Meanwhile, make the béchamel: melt the 60g butter in a heavy saucepan over medium heat. Add the flour all at once and stir constantly with a wooden spoon for 2 minutes until the roux is pale golden and smells faintly of biscuit.
Approx. 2 minutes
5
Strain the infused milk, discarding the onion and bay. Add the warm milk to the roux in a slow, steady stream, whisking vigorously to prevent lumps. Cook over medium heat, stirring constantly, for 8 minutes until the sauce thickly coats the back of a spoon.
Approx. 8 minutes
6
Reduce the heat to low. Stir in the double cream, truffle juice, nutmeg, salt and white pepper. Simmer gently for 2 minutes, then remove from the heat. Stir in half the Gruyère until melted.
Approx. 2 minutes
7
Preheat the oven to 190°C fan. Place the two blanched cauliflower heads snugly in a buttered baking dish. Pour the béchamel over and around them so the sauce pools in the dish and coats the crowns. Sprinkle the remaining Gruyère and all the Parmesan evenly over the top.
Approx. 0 minutes
8
Bake on the middle shelf for 20 minutes until the cauliflower is completely tender and the sauce is set and beginning to colour at the edges.
Approx. 20 minutes
9
Switch the oven to the grill setting at maximum heat. Grill for 4–5 minutes until the cheese topping is deep golden and blistered in spots. Rest for 5 minutes before serving, spooning the bubbling béchamel from the dish over each portion.
Approx. 5 minutes
