|1 large||Cauliflower, cut in to florets|
|3 TBSP||Unsalted Butter|
|2 tsp||INFUSED Black Truffle Gourmet Oil|
|3 TBSP||All-Purpose Flour|
|1 cup||Whole Milk, hot|
|1 cup||Half & Half, hot|
|1/2 tsp||Freshly Ground Black Pepper|
|1 cup||Freshly Grated Gruyere, divided|
|1/2 cup||Freshly Grated Parmesan|
|1/4 cup||Fresh Bread Crumbs|
|To Taste||INFUSED Black Truffle Salt|
Preheat the oven to 375 degrees F.
Sprinkle the cauliflower florets with salt and steam for 8 minutes until slightly tender but still firm. Drain.
In a heavy sauce pan over medium heat melt, the 2 TBSP of butter. Gradually whisk the flour into the melted butter until no dry spots remain. Pour hot milk and hot Half & Half into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking for 1 minute until thickened and then remove from heat.
Add 1 tsp of salt, fresh ground pepper to taste, 1 tsp of INFUSED Black Truffle Gourmet Oil, 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower into the dish and pour the sauce evenly over the cauliflower. Combine the remaining 1 TBSP of butter with the remaining 1 tsp of INFUSED Black Truffle Gourmet Oil. Toss with the bread crumbs and remaining 1/2 cup of Gruyere and layer on top of the cauliflower. Sprinkle with INFUSED Black Truffle Salt and additional black pepper to taste.
Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.