Cauliflower is gaining on kale as the vegetable of moment. It’s showing up in all kinds of recipes, and brings back over 25 million hits in a Google search.

We love our vegetables at D’Artagnan; we just like them a little better with truffle butter and cream. So this Truffled Cauliflower Gratin recipe is just our kind of thing.

Easy to make and very satisfying this time of year, as the weather cools, this gratin will elevate any meal, from the holiday table to Sunday supper with the family.

Ingredients

YIELD: 6

1 large head cauliflower, trimmed & cut into florets
3 tablespoons Black Truffle Butter
3 tablespoons flour
1 cup whole milk
1 cup half & half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Black Truffle Oil
1 cup finely grated Gruyere cheese
1/2 cup finely grated Parmesan
1/4 cup panko bread crumbs
Salt and pepper to taste

Preparation

Preheat the oven to 375 degrees F. Butter a 2-3 quart shallow gratin or casserole.

Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the cauliflower for 3 minutes. Drain. Add cauliflower to prepared pan, set aside.

In a small sauce pan over medium heat, stir together milk and half & half. Heat until hot but not boiling.

Meanwhile, in a heavy sauce pan over medium heat, melt 2 tablespoons of black truffle butter. Stir in flour, whisk until smooth. Cook, whisking constantly until lightly golden. Slowly add the hot milk mixture, whisking constantly. Bring to a gentle boil. Continue whisking for about 1 minute or until thickened. Remove from heat. Add salt, black pepper, and black truffle olive oil. Stir in 1/2 cup of the Gruyere and all of the Parmesan cheese. Pour sauce evenly over reserved cauliflower.

Melt the remaining tablespoon of truffle butter. In a small bowl, stir together butter, panko bread crumbs and the remaining 1/2 cup of Gruyere. Spread evenly over gratin. Bake for 25 to 30 minutes until and cauliflower is tender and the top is golden brown. Remove from oven and allow to cool and rest for at least 10 minutes before serving.

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