Olivezia’s Cauliflower Gratin
🔸 1 large head cauliflower, cut into florets
🔸 3 tablespoons unsalted butter
🔸 2 teaspoons white 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 F. Sprinkle the florets with salt and steam for 8 minutes, until slightly tender but still firm. In a heavy saucepan, over medium heat, melt the 2 tablespoons of butter. Gradually whisk the flour into the melted butter until there are no dry spots. Pour the hot milk and hot half and half into the butter-flour mixture, whisking constantly until it comes to a boil. Whisk for 1 minute, until thick. Remove from heat. Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of Olivezia’s White Truffle Olive Oil, 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole dish. Place the drained cauliflower into the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of Olivezia’s White Truffle Olive Oil. Toss 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. Bake for 25 to 30 minutes or until the bread crumbs are golden brown and the casserole is bubbling.
Adapted from: Veronica Foods