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Cauliflower Gratin et Truffe

A Truffle Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

30 minutes


6 people


  • 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.
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