- 3 tablespoons all purpose flour
- 1 cup hot milk
- 2 teaspoons White Truffle Oil
- 1 large head cauliflower, cut into florets
- 3 tablespoons unsalted butter
- 1 cup hot half and half
- 1/2 teaspoon freshly ground pepper
- 1 cup freshly grated Gruyere cheese, divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs
- Kosher salt and freshly 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 sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour into the melted 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 1 minute until thickened and then remove from heat.
- Add 1 teaspoon of salt, freshly ground pepper to taste, 1 teaspoon White Truffle Oil, 1/2 cup of the Gruyere, and 1/2 cup of the Parmesan cheese.
- Butter a 2-3 quart shallow baking dish or casserole. 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 White Truffle Oil. Toss the butter and White 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 the bread crumbs are golden brown and the casserole is bubbling.