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Oliveziaโ€™s Cauliflower Gratin

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ




๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 1 large head cauliflower, cut into florets

๐Ÿ”ธ 3 tablespoons unsalted butter

๐Ÿ”ธ 2 teaspoons white truffle oil

๐Ÿ”ธ 3 tablespoons all purpose flour

๐Ÿ”ธ 1 cup hot milk

๐Ÿ”ธ 1 cup hot half & half

๐Ÿ”ธ 1/2 teaspoon freshly ground black pepper

๐Ÿ”ธ 1 cup freshly grated Gruyere, divided

๐Ÿ”ธ 1/2 cup freshly grated Parmesan

๐Ÿ”ธ 1/4 cup fresh bread crumbs

๐Ÿ”ธ Kosher salt and fresh ground pepper to taste


๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

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 Oliveziaโ€™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 Oliveziaโ€™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



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