With a lovely head of cauliflower from our local CSA this week I decided to roast half of it with Moroccan-inspired spices and to make this delicious cauliflower ‘rice’ dish with the second half. Simple to make and open-to-be-flavored in any way you desire, I decided to saute the cauliflower bits with a touch of black truffle butter and sliced, peppery scallions. A grating of Parmesan cheese to finish and there you have it–my fragrant Truffle-Buttered Cauliflower ‘Rice.’
(To view this recipe, click on the blue title of the blog post above*)
Truffle-Buttered Cauliflower ‘Rice’
Ingredients:
- 1/2 head of cauliflower, separated into florets
- 2 Tablespoons black or white truffle butter
- 4 scallions, ends trimmed, sliced
- salt and pepper
- Grated Parmesan for serving
Directions:
- Place the cauliflower florets in the bowl of a food processor. Pulse until the florets are broken into rice-like pieces.
- Melt the truffle butter in a medium saute pan over medium heat. Add in the scallions and cauliflower ‘rice.’ Saute, along with 1/2 teaspoon of salt and a big grinding of pepper for 5-7 minutes. Serve warm with freshly grated Parmesan cheese.
Tagged: black truffle butter, butter, cauliflower, cauliflower 'rice', low carb, Parmesan cheese, rice, scallions, side dish, truffle butter, truffle buttered cauliflower rice, truffles
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