๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ ๐ฅ๐๐ฏ๐จ๐ซ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 1 large head cauliflower, cut into florets
๐ธ 3 tablespoons unsalted butter
๐ธ 2 teaspoons white truffle oil
๐ธ 3 tablespoons all purpose flour
๐ธ 1 cup hot milk
๐ธ 1 cup hot half & half
๐ธ 1/2 teaspoon freshly ground black pepper
๐ธ 1 cup freshly grated Gruyere, divided
๐ธ 1/2 cup freshly grated Parmesan
๐ธ 1/4 cup fresh bread crumbs
๐ธ Kosher salt and fresh ground pepper to taste
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
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 Oliveziaโs 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 Oliveziaโs 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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