Recipe: Truffled Cauliflower Gratin



  • 1 large head cauliflower, cut into florets
  • 3 Tbsp. unsalted butter
  • 2 tsp. White Truffle Infused Olive Oil
  • 3 Tbsp. all-purpose flour
  • 1 c. hot milk
  • 1 c. hot half & half
  • 1/2 tsp. freshly ground black pepper
  • 1 c. freshly grated Gruyere cheese, divided
  • 1/2 c. freshly grated Parmesan
  • 1/4 c. breadcrumbs
  • Kosher salt and freshly ground pepper, to taste


Preheat oven to 375 degrees.  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 2 Tbsp. of butter.  Gradually whisk the flour into the melted butter until no dry spots remain.  Pour the hot mild and half & half into the butter mixture, whisking constantly until it comes to a boil.  Continue whisking constantly for another minute until thickened.  Remove from heat.

Add 1 tsp. of salt, fresh ground pepper to taste, 1 tsp. of White Truffle Infused Olive Oil, 1/2 c. of Gruyere and 1/2 c. of Parmesan.

Butter a 2/3 quart shallow baking dish  Place the drained cauliflower into the baking dish and pour the sauce evenly over the cauliflower.  Combine the remaining Tbsp. butter with he remaining tsp. White Truffle Infused Olive Oil.  Toss with the breadcrumbs and remaining Gruyere and Parmesan and sprinkle on top of the casserole.  Sprinkle with more salt and pepper to taste.  Bake for 25-30 minutes until breadcrumbs are golden brown and the casserole is bubbling.

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