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November 20, 2017
DIRECTIONSPreheat the oven to 375°F.
Sprinkle cauuliflower florets with salt and steam for 8 minutes until slightly tender, but still firm. In a heavy sauce pan over medium heat, melt 2 tablespoons of butter. Gradually whisk the flour in to the butter until no dry spots remain. Pour the hot milk and hot half and half in in to 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 Whtie Truffle oil, ½ cup Gruyère , and ½ cup of Parmesan.
Butter a 3-quart shallow baking or casserole dish. Place the drained cauliflower in to the baking dish and pour the sauce evenly over it. Combine the remaining tablespoon of butter with the remaining teaspoon of White Truffle oil. Toss the oil with the bread crumbs and remaining Gruyère, and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25-30 minutes until the bread crumbs are golden brown and the casserole is bubbling.
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