I've made cauliflower in all sorts of ways, but every now and then I yearn for a cheesier version of a gratiné. My version is lighter without the use of a bechamel or cream. In my opinion the cheese flavor is sometimes masked within the roux. I like to use semi-soft and hard cheeses which add nice saltiness and nutty flavor. After researching different methods for melting cheese, I learned that most people use beer as their choice of liquid, but I think a dry white wine really adds depth of flavor in the background to work nicely with the aged cheeses. To give this a meaty flavor element, I also used a small amount of truffle oil, but I also think that Worcestershire would also be sufficient.

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