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.
- 1 head cauliflower, about 2 pounds, cut into florets
- 4 medium all-purpose potatoes (about 5 oz), peeled and cut in 1 1⁄2-inch chunks
- 2 teaspoons minced garlic, about 2 large cloves
- 1/2 cup milk
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley leaves
- 1 teaspoon fresh lemon zest
- Sea salt and freshly grated black pepper, to taste
Place cauliflower and potato in a large sauce pan. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer 8-10 minutes, until vegetables are tender. Drain vegetables and return to the pot Add remaining ingredients and mash until smooth. Cover to keep warm.
Makes 6 servings.
