Truffled Cauliflower Gratin

Truffled Cauliflower Gratin is a rich and indulgent dish featuring tender cauliflower florets smothered in a creamy Gruyere and Parmesan sauce, topped with crispy, truffle-infused breadcrumbs. Perfect for a comforting side or a stand-alone vegetarian main course, this gratin combines the earthy aroma of white truffle oil with the satisfying crunch of golden-baked breadcrumbs.

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tablespoons unsalted butter
• 2 teaspoons 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 breadcrumbs
• Kosher salt and freshly ground black pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375 degrees F.
2. Prepare the Cauliflower:
   • Sprinkle the cauliflower florets with salt and steam for 8 minutes until slightly tender but still firm.
3. Make the Sauce:
   • In a heavy saucepan over medium heat, melt 2 tablespoons of butter.
   • Gradually whisk the flour into the melted butter until no dry spots remain.
   • Pour the hot milk and hot half & half into the butter-flour mixture, whisking constantly until it comes to a boil.
   • Continue whisking for 1 minute until thickened, then remove from heat.
   • Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil, 1/2 cup of Gruyere, and 1/2 cup of Parmesan cheese. Mix until smooth.
4. Assemble the Gratin:
   • 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 of white truffle oil.
   • Toss the butter and truffle oil mixture with the breadcrumbs and the remaining 1/2 cup of Gruyere.
   • Sprinkle the breadcrumb mixture on top of the casserole.
   • Sprinkle with more salt and pepper to taste.
5. Bake:
   • Bake for 25 to 30 minutes until the breadcrumbs are golden brown and the casserole is bubbling.