Truffled Cauliflower Gratin

truffled cauliflower gratin


  • 1 large head cauliflower, cut into florets
  • 3 Tbsp Unsalted Butter
  • 2 tsp Truffle EVOO
  • 3 Tbsp all purpose Flour
  • 1 cup hot Milk
  • 1 cup hot Half & Half
  • 1/2 tsp freshly Ground Black Pepper
  • 1 cup freshly grated Gruyere cheese, divided
  • 1/4 cup Panko
  • Salt and Pepper to taste


Preheat oven to 375°. Sprinkle the florets with salt and steam for 8 minutes until tender but still firm. In a heave 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, fresh ground pepper to taste, 1 teaspoon of Truffle EVOO and 1/2 cup of the Gruyere.

Butter a 203 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 Truffle EVOO. Toss the butter and Truffle EVOO with the panic and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole.  Sprinkle the more salt and pepper to taste. 

Bake for 25 to 30 minutes until the panic is golden brown and the casserole is bubbling.