Roasted cauliflower cheese jaffle w/ fresh truffle

Name: Roasted cauliflower cheese jaffle w/ fresh truffle
Prep time: 50 min
Total time: 50 min
Yield: Makes 4
Ingredients: salad leaves, to serve; 1 tablespoon finely chopped fresh chives; freshly sliced truffle, to serve (optional); vinaigrette, to serve; 350 g (12½ oz) comté or gruyère, grated; 1 teaspoon horseradish sauce; 150 g (5½ oz) taleggio, sliced; 350 g (12½ oz) comté or gruyère, grated; 60 ml (2 fl oz/ ¼ cup) light olive oil; salt flakes; freshly ground black pepper; 1 teaspoon white-wine vinegar; 8 thin slices brioche loaf; 1 cauliflower; 25 g (1 oz) plain (all-purpose) flour; 300 ml (10 fl oz) full-cream (whole) milk, warmed; 200 ml (7 fl oz) thickened (whipping) cream; 1 tablespoon dijon mustard; 120 g (4½ oz) unsalted butter; 2 French shallots, finely chopped; 2 fresh thyme sprigs, leaves picked and chopped; 1 bay leaf

Preparation info

Makes
4

Difficulty
Medium
Ready in
50 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

How luxe is this? I love regular cauliflower cheese, but the fresh truffle sends this humble jaffle into the premier league.

Ingredients

Bread

8 thin slices brioche loaf

Sandwich
Vegetarian

Method

Cut the cauliflower into small florets using a small knife. Set half aside and thinly slice the remaining florets. Cut any stem pieces to roughly the same size as the florets and add them to the first batch of florets.
Preheat the oven to 180°C (350°F)