cauliflower with lemon-parsley truffle oil sauce

Name: Cauliflower with Lemon-Parsley Truffle Oil Sauce
Prep time: 10 min
Cook time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 head cauliflower broken into florets green leaves removed and discarded; 1/4 cup(s) butter melted; salt and pepper; juice and zest of 1 lemon; 1 cup(s) fresh curley parsley chopped; 2 tablespoon(s) truffle oil; 2 teaspoon(s) caper drained; 1/4 cup(s) shredded parmigiano-reggiano.

7 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Aug 25, 2022

If you don't have Truffle oil you can use Olive oil. The taste will be different but still good.

Rate

prep time 10 Min

cook time 25 Min

method Roast

yield 2-4 serving(s)

Ingredients

1 head cauliflower broken into florets green leaves removed and discarded
1/4 cup butter melted
salt and pepper
juice and zest of 1 lemon
1 cup fresh curley parsley chopped
2 tablespoons truffle oil
2 teaspoons caper drained
1/4 cup shredded parmigiano-reggiano.

How To Make cauliflower with lemon-parsley truffle oil sauce

Step 1

Preheat oven 425 degrees Place the florets in a bowl and pour the melted butter over the florets and season with salt and pepper to taste. Spread out on a baking sheet and roast in the oven turning ocassionally for about 25 minutes. Until slightly charred.

Step 2

While the cauliflower it roasting make the sauce. Place the lemon juice and zest, parsley, Truffle oil, capers and Parmesan cheese in a food processor. Process until almost to a puree. Taste and season with salt and pepper
Step 3

Remove the cauliflower from the oven and pour the sauce over top.
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