Ingredients and Weight:
- Fresh cauliflower: 2 heads (2.5 pounds)
- Heavy cream: 3 cups
- Whole milk: 1 cup
- Gruyère cheese, grated: 2 cups
- Parmesan cheese, grated: 1 cup
- Black truffle zest: 1/4 ounce
- Garlic cloves, minced: 4
- Nutmeg, grated: 1/4 teaspoon
- Salt and black pepper: To taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Separate cauliflower into florets and steam or boil until tender but still firm, about 5-7 minutes.
- In a large bowl, whisk together the heavy cream, milk, Gruyère cheese, truffle zest, garlic, nutmeg, salt, and pepper.
- Add the cauliflower florets and stir to coat.
- Pour the mixture into a greased 13x9 inch baking dish.
- Sprinkle the Parmesan cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown.
Nutritional Information:
- Calories: 320 per serving
- Fat: 22 grams
- Protein: 18 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Creamy and indulgent
- Rich truffle flavor
- Perfect side dish or vegetarian main course
- Easy to prepare
User Comments:
- "This gratin is heavenly! The truffle flavor is so rich and the cauliflower is perfectly tender."
- "I served this at a dinner party and it was a huge hit. Everyone raved about the taste."
- "Never thought cauliflower could be so delicious. This gratin is a must-try for anyone who loves cheese and truffles."
Special Precautions and Tips:
- Use a sharp knife to remove the truffle zest from the truffle.
- Do not overcook the cauliflower, or it will become mushy.
- If you don't have black truffle zest, you can substitute with 1/2 teaspoon of truffle oil.
