Truffled Cauliflower Gratin
1 large head cauliflower, cut into florets
3 tablespoons unsalted butter
3 tablespoons flour
1 cup hot milk
1 cup hot half & half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons OLIVE & VINE White Truffle infused olive oil, divided
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Salt and pepper to taste
Preheat the oven to 375°.
Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. Drain.
In a heavy sauce pan over medium heat, melt 2 tablespoons of the butter. Gradually whisk the flour into the butter until no dry spots remain. Add the hot milk and hot half and half, whisking constantly until it comes to a boil. Continue whisking for 1 minute until thickened and then remove from heat. Add salt, black pepper, 1 teaspoon of the White Truffle olive oil, 1/2 cup of the Gruyere and all of the Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole. Place the cauliflower in the baking dish and pour the sauce evenly over. Melt the remaining tablespoon of butter. In a small bowl, combine the butter, the remaining teaspoon of White Truffle olive oil, bread crumbs and the remaining 1/2 cup of Gruyere. Sprinkle on top of the casserole and add more salt and pepper to taste. Bake for 25 to 30 minutes until the bread crumbs are golden brown and the casserole is bubbling.