A Woman's Work
Do women have a deeper thumbprint on the hospitality market where we live more than other places? Yes and no.
Yes, the Upstate is fertile ground for startups. We are commerce-friendly for retailers...
Ingredients
- 1 large head of cauliflower, cut in florets
- 3 tablespoons unsalted butter (divided)
- 3 tablespoons flour
- 1 cup hot milk
- 1 cup hot half & half
- Salt & pepper to taste
- 3 teaspoons Oil & Vinegar Black Truffle EVOO
- 1 cup freshly grated Gruyere cheese (divided)
- ½ cup grated Parmesan cheese
- ¼ cup bread crumbs
- Salt and pepper to taste
- Oil & Vinegar Truffle Salsa (optional)
Preparation
Preheat the oven to 375°. Sprinkle the florets with salt and steam for 6-8 minutes until tender but firm
In a separate heavy saucepan, over medium heat, melt 2 tablespoons of the butter. Gradually whisk in the flour until well combined. Pour the hot milk and half & half into the butter- flour mixture, whisking constantly until it comes to a boil. Allow to thicken, while stirring. Then remove from heat.
In a bowl, add 2 teaspoons of Black Truffle oil, ½ cup of Gruyere, ½ cup of Parmesan and salt and pepper to taste. Combine well. Butter a 2-3 quart shallow baking dish.
Place the drained cauliflower in the dish. Pour the sauce evenly over the florets.
Melt the remaining tablespoon of butter and combine with the remaining tablespoon of Black Truffle oil. Toss with the breadcrumbs and remaining ½ cup of Gruyere. Mix together and sprinkle over the top of the casserole.
Sprinkle with a little freshly ground black pepper.
Bake for 25-30 minutes, until the breadcrumbs are golden brown and the casserole is bubbling.
For an extra treat, add some chopped truffles (Truffle Salsa) to the sauce.
Related Stories & Recipes
