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.