This dish has elegant flavors and is an excellent accompaniment[ for simple meats like roast chicken or steak. It comes together quickly, too. Although truffle oil is expensive, only tiny amounts are used in recipes, at the very end of cooking to preserve its delicate flavor. I like to add a few drops to Alfredo sauce and mushroom dishes, too.
Mashed Cauliflower with Parmesan Cheese and Truffle Oil
Yield: 4 servings // Each: 165 Calories, 11g Fats, 6g Net Carbs, 8g Protein
(for lower macros, break into 6 portions)
1 pound cauliflower, cut into small florets
(or 16 oz. frozen, pre-riced, cauliflower)
1/2 teaspoon salt, divided
2 tablespoons butter
1 cup Parmesan cheese, grated
1/4 teaspoon freshly ground black pepper
1/2 teaspoon truffle oil
2 tablespoons parsley leaves, roughly chopped
Garnish: grated Parmesan cheese, parsley
If using fresh cauliflower, bring water to a boil in the lower part of a steamer. Place cauliflower in the upper part and 1/4 teaspoon salt, reserving the rest of the salt for later. Steam cauliflower until tender, about 7-10 minutes.
If using frozen, pre-riced, cauliflower, microwave on high for 3-4 minutes.
Transfer heated cauliflower, fresh or thawed, to a food processor. Add 1/4 teaspoon salt, butter, Parmesan cheese, and black pepper. Process until smooth.
Add truffle oil and parsley to the food processor. Pulse a few times to chop and mix in the parsley leaves and incorporate the truffle oil
Taste and adjust seasonings.
Transfer to a serving dish. Garnish with addition Parmesan cheese and parsley, if desired.