Why I chose this recipe:
I assume everyone who has been exposed to truffles has done so by ordering a delicious dish, Truffle Fries. Who can resist an order of french fries with truffle salt sprinkled on top. Yummy.
Over the past few years, we have seen chefs in restaurants use truffles more and more. Whether they are drizzling a salad with truffle infused olive oil, sprinkling truffle salt on fried foods, or shaving small pieces of a fresh truffle on top of a dish to add a decadent depth of flavor, truffles are now mainstream. So with the awareness of the versatility of the special, yet potentially pricey accompaniment, I began a search to find them. Thankfully, in this day and age with all of the specialty markets all over the country, it wasn’t hard. I started using truffle salt in my dishes, but then quickly expanded my horizons to the truffles in olive oil.
One of my first and favorite dishes with truffles is my roasted cauliflower. I have been making plain roasted cauliflower for years (not that my children eat it though). (I applaud any and all parents who can get their children to try new things, especially roasted vegetables. I am still wondering at what age children realize that roasting with olive oil, salt and pepper actually makes the vegetable even better.) However, over the past year I have been adding this new twist to my roasted cauliflower that takes the dish from a good side dish to one that you will be very proud to serve your guests at a dinner party.
Whether you treat yourself to this dish once a week, or serve it to your good friends at your next dinner party, it is a vegetable side dish that will vanish in minutes and you will see how easy it was to .
Ingredients
1 large head of cauliflower
1 tsp kosher salt
¼ tsp freshly ground black pepper
½ tsp red pepper flakes
4 Tbsp extra virgin olive oil
¾ of small jar (0.88 oz) of black truffles in oil*
1 inch block of manchego cheese
Directions
Preheat oven to 350 degrees.
Line large cookie sheet with parchment paper.
Cut head of cauliflower into large florets.
Place florets on lined cookie sheet.
Drizzle with olive oil.
Sprinkle with salt, pepper, and red pepper flakes.
Roast cauliflower for 35 minutes.
Remove from oven and place into medium-sized serving dish.
Add truffles in oil and lightly toss to combine.
Grate manchego cheese over cauliflower.
Serve immediately with extra truffles on the side.
* I use the O&CO. Summer Truffle in olive oil as it is the brand I have found most easily.