Morton’s Truffle and Cauliflower Mash
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 217.3
- Total Fat: 18.9 g
- Cholesterol: 50.2 mg
- Sodium: 522.4 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 2.4 g
- Protein: 7.8 g
View full nutritional breakdown of Morton’s Truffle and Cauliflower Mash calories by ingredient
Introduction
Cauliflower takes on comfort food in this rich, decadent and literal mash-up with truffles. Truffle oil is available at most supermarket and grocery stores. Black truffle is a bit more of a difficult find, but certainly available Cauliflower takes on comfort food in this rich, decadent and literal mash-up with truffles. Truffle oil is available at most supermarket and grocery stores. Black truffle is a bit more of a difficult find, but certainly availableNumber of Servings: 12
Ingredients
-
2 lbs. (1 kg) cauliflower, trimmed, cut into florets
1 Tbsp. (15 mL) olive oil
5 medium cloves garlic, sauteed until soft and golden brown
3 Tbsp. (45 mL) cream cheese
½ cup (125 mL) butter, unsalted
1½ cups (325 mL) grated Parmesan cheese, divided
½ cup (125 mL) heavy cream
¼ cup (60 mL) Half and half
½ tsp (2 mL) Truffle oil, white
1½ tsp (7 mL) Kosher salt
½ tsp (2 mL) Ground black pepper
1/3 Tbsp. (15 mL) black truffle Oil
Directions
Preheat oven to 350F (180C).
Over boiling water in a stovetop steamer, add cauliflower. (Do not boil cauliflower directly in water.) Cover steamer and steam cauliflower for about 10 minutes or until tender. Not al dente but not mushy either.
In a small pan, add olive oil and saute garlic until soft and golden brown (do not burn).
In a food processor or blender, mix cauliflower and garlic at medium speed until well broken up but not pureed. Add cream cheese, butter, 1 cup (250mL) Parmesan, heavy cream, half and half, truffle oil, salt and pepper. Continue to blend until fairly smooth. Mix should still have bits of cauliflower, not completely pureed smooth.
In a mixing bowl, pour mixture. Divide mixture between 2 oven-safe serving dishes or one large casserole pan. Bake mashed cauliflower for 12 to 15 minutes until mash is golden brown. Top dish with remaining Parmesan and broil being sure to litely brown the cheese.
Serve immediately.
Check out Mortons.com
Serving Size: 12 1 cup servings
Over boiling water in a stovetop steamer, add cauliflower. (Do not boil cauliflower directly in water.) Cover steamer and steam cauliflower for about 10 minutes or until tender. Not al dente but not mushy either.
In a small pan, add olive oil and saute garlic until soft and golden brown (do not burn).
In a food processor or blender, mix cauliflower and garlic at medium speed until well broken up but not pureed. Add cream cheese, butter, 1 cup (250mL) Parmesan, heavy cream, half and half, truffle oil, salt and pepper. Continue to blend until fairly smooth. Mix should still have bits of cauliflower, not completely pureed smooth.
In a mixing bowl, pour mixture. Divide mixture between 2 oven-safe serving dishes or one large casserole pan. Bake mashed cauliflower for 12 to 15 minutes until mash is golden brown. Top dish with remaining Parmesan and broil being sure to litely brown the cheese.
Serve immediately.
Check out Mortons.com
Serving Size: 12 1 cup servings