1 large head of Cauliflower, cut into florets
3 tablespoons of unsalted butter
2 teaspoons of White Truffle Oil
3 tablespoons of all purpose flour
1 cup of hot milk
1 cup of hot half and half
1/2 teaspoon of freshly ground black pepper
1 cup of freshly grated Gruyere, divided
1/2 cup of freshly grated Parmesan
1/4 cup of fresh bread crumbs
kosher salt and fresh ground pepper to taste
Preheat 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 melt two tablespoons of butter. Gradually whisk the flour into the butter 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 one minute until thickened and then remove from heat.
Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil, 1/2 a cup of Gruyere and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole.
Placed the drained cauliflower in the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the truffle and the butter 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 until the bread crumbs are golden brown and the casserole is boiling.
Recipe from Veronica Foods