Ingredients

  • 1 large head cauliflower, cut in florets
  • 3 tbsp. unsalted butter, melted
  • 3 tbsp. all purpose flour
  • 1 cup hot milk
  • 1 cup hot half & half
  • ½ tsp. freshly ground black pepper
  • 2 tsp. Gustare White Truffle Extra Virgin Olive Oil
  • 1 cup freshly grated Gruyere, divided
  • ½ cup freshly grated Parmigiano
  • ½ cup fresh breadcrumbs
  • Kosher salt, to taste

Directions

1

Preheat the oven to 375 degrees. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.

2

In a heavy sauce pan over medium heat, melt 2 tablespoons of butter. Gradually whisk the flour into the melted butter until no dry spots remain.

3

Pour the hot milk and half & half into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking for 1 minute until thickened and then remove from heat.

4

Add 1 teaspoon of salt, freshly ground pepper to taste, 1 teaspoon of White Truffle olive oil, ½ of Gruyere and ½ of Parmigiano.

5

Butter a 2-3 quart, shallow baking dish or casserole. Place the drained cauliflower into the baking dish and pour the sauce evenly over the cauliflower.

6

Combine the remaining tablespoon of butter with the remaining teaspoon of White Truffle olive oil and toss with the breadcrumbs and remaining ½ cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste.

7

Bake for 25 to 30 minutes until the breadcrumbs are golden brown and the casserole is bubbling. Enjoy!

Recipe Tags

#Vegetables

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