Truffled Cauliflower Gratin

by Mike Case February 11, 2022

Ingredients

1 large head cauliflower, cut in to florets

3 tablespoons unsalted butter

2 teaspoons White Truffle Oil

3 tablespoons all-purpose flour

1 cup hot milk

1 cup hot half & half (I use 18% , yah ,yah don’t judge)

1/2 teaspoon freshly ground black pepper

1 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup fresh bread crumbs (I like to use a combo of fresh bread crumbs and panko bread crumbs for the crunch)

Kosher salt and fresh ground pepper to taste

Instructions

Preheat the oven to 375 degrees F.
Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.
Heat the milk and half and half (or 18%) together until just hot (I use the microwave)
In a heavy sauce pan over medium heat melt the 2 tablespoons of butter.
Gradually whisk the flour in to the melted butter until no dry spots remain, cook until it starts to get a light brown about 2-3 mins (this cooks out the flour taste).
Pour the hot milk and hot half and half (or 18%) into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.
Add to the milk/cream mixture, 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart (or 2-3 ltr) shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower.
Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil (soft room temp butter works easiest).
Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste.
Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Serves 6