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 and Truffle Oil
Yield: 4 servings of 2 cups each // 266 Calories, 8g Net Carbs
2 pounds cauliflower, cut into small florets
(or 8 cups—32 oz.—riced cauliflower)
1 teaspoon salt
2 tablespoons softened grass-fed butter
1/4 cup organic cream cheese
1 cup Parmesan cheese, grated
1/2 teaspoon freshly ground black pepper
Optional: onion powder, to taste
2 tablespoons green onions, sliced on the diagonal
<1/2 teaspoon truffle oil
Garnish: grated Parmesan cheese
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 riced cauliflower—Thaw. Spread out on paper towels and pat dry. Microwave on high for 3-4 minutes. If still quite wet, ‘stir fry’ in a large skillet to dry it out further.
Transfer heated cauliflower, fresh or thawed, to a food processor. Add salt, butter, cream cheese, Parmesan cheese, black pepper, and onion powder, if using.. Process until smooth.
Taste and adjust seasonings.
Transfer to a serving dish and stir in sliced green onions and the truffle oil. Garnish with addition Parmesan cheese, if desired.
Alternative serving suggestion: Top with cheese of choice and run under the broiler for an au gratin.