by Karin Calloway
Cauliflower is often an often maligned vegetable, but I’ve noticed it appearing more frequently on restaurant menus over the past few years, as chefs are pairings a base of smoothly pureed cauliflower with meats and a drizzling of truffle oil.
I set out to create a similar pairing by serving this simple Cauliflower Mash with my Chicken Marsala with Truffles and Brie. The cauliflower pairs beautifully with the truffle oil and mushrooms in the dish. You can also use the mash as a base for pan-seared sea scallops drizzled and top each serving off with a little drizzle of white truffle oil.
Makes 6 servings.
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