Truffled Cauliflower Gratin
A decadent new taste for the often overlooked cauliflower!
Ingredients
- 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
Instructions
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Preheat over to 375 degrees.
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Sprinkle the florets with salt and steam for 8 minutes, until slightly tender but still firm.
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In a heavy saucepan over medium heat, melt 2 tablespoons of butter. Gradually whisk in the flour.
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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.
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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.
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Stir until cheese is melted and mixture is smooth.
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Butter a 2 - 3 quart baking dish.
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Place the steamed cauliflower in the baking dish and pour the sauce evenly over the cauliflower.
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Combine the remaining tablespoon of butter with the remaining teaspoon of Tastealotta White Truffle Oil.
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Add the breadcrumbs and remaining Gruyere cheese to the butter and truffle oil mixture and mix together.
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Sprinkle the breadcrumb mixture on top of the casserole. Adjust salt and pepper to taste.
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Bake for 25 to 30 minutes until the top is golden brown and the casserole is bubbling.