Truffled Parmigiana Cauliflower
Truffle Parmigiana Cauliflower Flavor trifecta: soft tender cauliflower mingled with feisty parmigiana and seductive truffle butter. A love bite on the plate.
Flavor trifecta: soft tender cauliflower mingled with feisty parmigiana and seductive truffle butter. A love bite on the plate.
1/2 head of cauliflower, or 1 small head
1 scant teaspoon flour
1/4 cup cold water
1/4 cup grated parmigiana
1T white truffle butter
Chop the raw cauliflower into bite size bits.
Boil the cauliflower in lightly salted water until tender.
When the cauliflower is meltingly soft, drain nearly all of the water out the pot. Keep the cauliflower in the pot.
In a small glass combine the flour and cold water. Mix until smooth. Add to the cauliflower, return the pot to the heat and cook for another 1-2 minutes. This will create a white sauce. When the sauce has thickened, add the parmigiana and mix thoroughly.
Remove the pot from the heat and add the truffle butter. Mix, plate and then decide if you want to share this with anyone. Ah, but what good is love unless you share?
Wait. I hear you. Where can you find good white truffle butter?
Tartufi di Gubbio is a small company in Italy that can ship to the US. The website is in Italian, but the owner speaks English very well, so send her an email and see what she has on hand.
BTW, it’s been a great year for truffles in Umbria!
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