1 large head cauliflower, cut into florets
3 Tbsp. unsalted butter
2 tsp. Black Truffle Oil
3 Tbsp. all-purpose flour
1 c. hot milk
1 c. hot Half and Half
1/2 tsp. freshly ground pepper
1 c. freshly grated Gruyere cheese, divided
1/2 c. freshly grated Parmesan
1/4 c. fresh bread crumbs
Kosher salt and freshly ground pepper, to taste
Preheat the oven to 375 degrees. 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 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, freshly ground pepper to taste, 1 teaspoon Truffle Oil, 1/2 cup of the Gruyere, and 1/2 cup of the Parmesan cheese. Butter a 2-3 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 Truffle Oil. Toss the butter and Truffle Oil with the bread crumbs and remaining 1/2 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.
