12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Holiday Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Truffled Cauliflower Gratin


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.

Serves 6.

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