Truffled Cauliflower Gratin


1 large head cauliflower, cut in to florets 

 3 tablespoons unsalted butter 

 2 teaspoons White Truffle Infused Olive 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 


  • 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