Truffled Cauliflower Gratin
A decadent new taste for the often overlooked cauliflower!
- 1 large head cauliflower cut into florets
- 3 Tbsp . unsalted butter
- 2 Tsp . Tastealotta White Truffle Oil
- 3 Tbsp . all-purpose flour
- 1 cup hot milk
- 1 cup hot half & half
- 1/2 Tsp . freshly ground black pepper
- 1 cup freshly grated Gruyere divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs
- kosher salt and freshly ground pepper to taste
Preheat over to 375 degrees.
Sprinkle the florets with salt and steam for 8 minutes, until slightly tender but still firm.
In a heavy saucepan over medium heat, melt 2 tablespoons of butter. Gradually whisk in the flour.
Whisking constantly, add the hot milk and hot half & half until the mixture comes to a boil. Continue whisking for 1 minute until thickened and then remove from heat.
Add 1 teaspoon of salt, freshly ground pepper to taste, 1 teaspoon Tastealotta White Truffle Oil, 1/2 cup of Gruyere cheese and 1/2 cup of Parmesan cheese.
Stir until cheese is melted and mixture is smooth.
Butter a 2 - 3 quart baking dish.
Place the steamed cauliflower in the baking dish and pour the sauce evenly over the cauliflower.
Combine the remaining tablespoon of butter with the remaining teaspoon of Tastealotta White Truffle Oil.
Add the breadcrumbs and remaining Gruyere cheese to the butter and truffle oil mixture and mix together.
Sprinkle the breadcrumb mixture on top of the casserole. Adjust salt and pepper to taste.
Bake for 25 to 30 minutes until the top is golden brown and the casserole is bubbling.