This Truffled Cauliflower Gratin is straightforward to make; rustic but incredibly elegant. It’s perfect for your Thanksgiving table this year, or just a lovely weekend dinner that feels special. 

🔹1 large head cauliflower, cut into florets

🔹3 tablespoons unsalted butter

🔹2 teaspoons white truffle oil

🔹3 Tablespoons AP flour 

🔹1 cup hot milk 

🔹1 cup hot half & half cream

🔹1/2 teaspoon freshly ground black pepper 

🔹1 cup freshly grated Gruyere cheese, divided 

🔹1/2 cup freshly grated Parmesan

🔹1/4 cup fresh breadcrumbs

🔹 Kosher salt and freshly ground pepper to taste

🍽️ Preheat the oven to 375° F

🍽️ 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 the 2 tablespoons of butter. Gradually whisk the flour into the melted butter until no dry spots remain.

🍽️ Pour in the hot milk and hot cream, 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 white truffle oil, ½ cup of the Gruyere, and ½ cup of Parmesan cheese.

🍽️ Grease a 2 or 3 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 white truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining ½ cup of Gruyere, and sprinkle on top of the casserole.

🍽️ Sprinkle with more salt and pepper to taste. 

🍽️ Bake for 25 to 30 minutes until the bread crumbs are golden brown and the casserole is bubbling.

Enjoy!