Truffled Cauliflower Gratin

Ingredients:

• 1 large head cauliflower, cut in to florets
• 3 tablespoons unsalted butter
• 2 teaspoons Bella Nonnas 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

Cooking Instructions:

• 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 sauce pan over medium heat melt the 2 tablespoons of butter.
• Gradually whisk the flour in to the melted butter until no dry spots remain.
• Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.
• Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
• Butter a 2-3 quart shallow baking dish or casserole.
• Place the drained cauliflower in to 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 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 until golden the bread crumbs are golden brown and the casserole is bubbling.

Cooking Time : 25-30 Min
Servings : 6