Truffle lovers have to try this dish out --- oh my!
It feature Olive the Best's White Truffle oil and is an amazing compliment to the cauliflower.
If you're not a cauliflower lover, you'll soon become one!
Prep Time15 minsCook Time30 minsTotal Time45 mins
1 large head cauliflower, cut into florets
3 tbsp unsalted grass-fed butter
2 tsp "Olive the Best" White Truffle Oil
3 tbsp all purpose flour
1 cup hot milk
1 cup hot half & half
½ tsp freshly ground black pepper
1 cup freshly grated Gruyere, divided
½ cup freshly grated Parmesan
¼ cup fresh breadcrumbs
sea salt and fresh ground pepper to taste
1Preheat the oven to 375 degrees F
2Sprinkle the florets with salt and steam for 8 minutes until
slightly tender but still firm
3In a heavy sauce pan over medium heat, melt the 2 tablespoons of butter.
4Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil.
5Continue whisking constantly for 1 minute until thickened and then remove from heat.
6Add 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.
7Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower.
8Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil.
9Toss 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.
10Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
Ingredients
1 large head cauliflower, cut into florets
3 tbsp unsalted grass-fed butter
2 tsp "Olive the Best" White Truffle Oil
3 tbsp all purpose flour
1 cup hot milk
1 cup hot half & half
½ tsp freshly ground black pepper
1 cup freshly grated Gruyere, divided
½ cup freshly grated Parmesan
¼ cup fresh breadcrumbs
sea salt and fresh ground pepper to taste
Directions
1Preheat the oven to 375 degrees F
2Sprinkle the florets with salt and steam for 8 minutes until
slightly tender but still firm
3In a heavy sauce pan over medium heat, melt the 2 tablespoons of butter.
4Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil.
5Continue whisking constantly for 1 minute until thickened and then remove from heat.
6Add 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.
7Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower.
8Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil.
9Toss 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.
10Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
Truffled Cauliflower Gratin
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