Truffled Cauliflower

Posted on April 13, 2012 by Tommye Solem


White Truffle Oil adds a delicious dimension to this cauliflower au gratin. This is a wonderful side dish with your fish, poultry, pork or steak dinner!

1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons Olive Oil Store's 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 cheese, divided
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh bread crumbs
salt & pepper to taste

Preheat oven to 375 degrees. Sprinkle florets with salt and steam for approximately 8 minutes, until slightly tender but still firm. In a heavy saucepan, over medium heat, melt 2 tablespoons unsalted butter. Gradually whisk the flour into the melted butter making a paste. Pour the hot milk and hot Half & Half into the butter/flour mixture, whisking constantly until it comes to a boil and is a thick creamy sauce. Remove from the heat and add 1 teaspoon salt, fresh ground pepper to taste, 1 teaspoon White Truffle Oil, 1/2 cup Gruyere cheese, and 1/2 cup Parmesan cheese. Butter a 2-3 quart baking dish. Place the drained cauliflower into the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter (melted) with the remaining teaspoon of White Truffle Oil. Toss the butter and Truffle Oil with the bread crumbs and remaining 1/2 cup Gruyere cheese, and sprinkle on top of the sauce covered cauliflower. Sprinkle with salt and pepper to taste. Bake for approximately 25 minutes until the bread crumbs are golden brown and the sauce is bubbling. Serves 8-10.

Posted in Sides



Recent Articles