Roasted cauliflower cheese jaffle with fresh truffle

Roasted cauliflower cheese jaffle with fresh truffle

Chefs Eat Toasties Too
Brendan Homan

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


Quantity Ingredient
8 thin slices of brioche loaf
1 cauliflower
60ml light olive oil
salt flakes
freshly ground black pepper
1 teaspoon white-wine vinegar
120g unsalted butter
2 french shallots, finely chopped
2 fresh thyme sprigs, leaves picked and chopped
1 bay leaf
25g plain flour
300ml full-cream milk, warmed
200m thickened cream
1 tablespoo dijon mustard
1 teaspoon horseradish sauce
350g comté or gruyère, grated
150g tallegio cheese, sliced
1 tablespoon finely chopped fresh chives
salad leaves, to serve
see method for ingredients, to serve
freshly sliced truffle, to serve (optional)


  1. 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.
  2. Preheat the oven to 180°C. Toss the second batch of florets in half the olive oil, season them with salt and pepper and spread these evenly on a baking tray. Bake for approximately 20–25 minutes, stirring from time to time to ensure the cauliflower browns evenly. When ready, the florets should be tinged golden brown on the edges and be completely tender. Remove from the oven and set aside.
  3. Bring a medium saucepan of salted water (with the vinegar added) to the boil. Add the remaining florets and stem pieces. Blanch for 2 minutes, then remove from the heat. Drain the water but keep the florets hot.
  4. Heat 40 g of the butter with the remaining oil in a cast-iron or heavy-based saucepan over low heat. Add the shallots, thyme, a pinch of salt and the bay leaf. Cook for a couple of minutes until the shallots are translucent. Add another 40 g of the butter and the flour and cook for 1 minute before adding the milk and cream. Mix well, then add the mustard, horseradish and the blanched florets and stem. Reduce the heat to low and cook for a further 5 minutes to thicken, stirring regularly. Add the cheeses and cook for a further 2 minutes, stirring often. Season if needed with salt and pepper.
  5. Transfer the entire contents of the pan to a blender. Blitz to a smooth cheesy cauliflower sauce, then scrape the sauce into a bowl. Fold through the roasted cauliflower pieces and the chives, cover with plastic wrap and allow the sauce to cool at room temperature before using.
  6. Preheat a jaffle maker. Butter one side of each slice of bread. Assemble your four sandwiches directly in the jaffle maker (two at a time if that is the size of your machine). Place the bottom slices of bread, butter side down, in the jaffle maker. Place 3 heaped tablespoons of cauliflower cheese mix into the centre of the bread, then top with the remaining slices of bread, buttered side up. Close the jaffle maker and cook for a few minutes until golden brown and sealed. Serve with salad leaves dressed in vinaigrette and sliced truffle over the top, if desired.

Pro tips

  • I have gone for brioche here, as the recipe is decadent and luxurious. But you could use straight white sandwich bread as well. Try to find some truffles from your local market. They can be expensive, but a little goes a very long way.
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