Truffle Cauli Mac n’ Cheese Topped with a Chorizo Parmesan Crumb

Instructions

1. Pre-heat oven to 180℃
2. Line an oven tray with foil, spread out the cauliflower florets in a single layer, drizzle with EVOO or truffle oil, season with salt and pepper, and roast until slightly underdone, about 12 minutes, remove and set aside to cool.
3. Cook the macaroni accord to packet instructions until al dente, rinse with cold water and set aside to cool.
4. In a small saucepan over medium heat, add the milk, bay leaves, and garlic powder, bring to a simmer.
5. In another saucepan melt, the butter then stirs in the flour to make a paste, cookout for a couple of minutes.
6. Remove the bay leaves from the milk and gradually pour this into the butter and flour mixture, continuously whisking to ensure a smooth sauce with no lumps.
7. Add the mustard, truffle paste, and porcini powder, then add the Brie, mozzarella, and cheddar, stir until combined.
8. Remove from the heat, tip in the macaroni, add the roasted cauliflower and stir until combined.
9. Remove into an ovenproof dish.
10. In another saucepan over medium heat, cook the chorizo until dark red and the oils are released; add the breadcrumbs and cook an additional 2-3 minutes, so the breadcrumbs absorb the oil.
11. Transfer chorizo and breadcrumbs to a food processor, add the parmesan cheese and olive oil, pulse a few times until you have a crumb-like texture.
12. Add the chorizo crumb to the top of the pasta pressing down with your fingers. 
13. Cover the dish with foil, doming it slightly to avoid touching the topping, and bake for 30 minutes
14. Remove the foil and continue cooking until the top is golden brown, about 10 minutes more. 
15. Serve piping hot!