Cheesy Cauliflower

1. 1

   Bring a large pot of water to a rapid boil, add enough salt so that the water is salty. Add the cauliflower and cook until just tender, remove and drain. Grease an oven proof baking dish with unsalted butter, and rub the dish with the garlic halves.

2. 2

   In a non stick sauce pan bring the white wine, and chicken stock to a simmer. Add the corn starch to the shredded cheese and combine them all together. Add the cheeses to the white wine/chicken stock. Use the lowest possible heat on your burner.

3. 3

   Stir the mixture as the cheese melts, add the cayenne, salt, and black pepper to taste. Remove from heat, and add in the white truffle oil.

4. 4

   Layer the cauliflower in the baking dish and pour your sauce over. Sprinkle with additional cheese, and sprinkle the panko on top. (Mix the panko with a tbsp of melted unsalted butter.

5. 5

   Place under a low broiler for 5-7 minutes or until the top starts to brown nicely. Remove from oven, and sprinkle with finely chopped parsley or chives.

* Per serving · 4 servings · Values may vary.