Truffle Cauliflower Gratin
Talk about an elegant way to serve cauliflower. It's amazing with or without the Truffle Oil.
1 large head cauliflower, cut into florets
3 tablespoons Butter Flavor Olive Oil
2 teaspoons White or Black Truffle Oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
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
Kosher salt and fresh ground pepper to taste
Preheat the oven to 375 degrees.
Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium, heat the Butter Olive Oil. Gradually whisk the flour in to the oil until no dry spots remain. Pour the hot milk and hot half and half 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 1 teaspoon of salt, freshly ground pepper to taste, 1 teaspoon of Truffle Oil, 1/2 cup Gruyere and 1/2 cup Parmesan cheese.
Oil 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. Combine the remaining tablespoon Butter Olive Oil with the remaining teaspoon of Truffle Oil. Toss the oils with the bread crumbs and remaining 1/2 cup Gruyere, and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until the bread crumbs are golden brown and the casserole is bubbling.
* You can substitute other olive oils such as Tuscan Herb, Madagascar Black Peppercorn, or one of our chili oils.