Hi!!!! Oh, my gosh, oh my gosh, oh my gosh! I am like, jumping up and down excited to share this with you today! This roast cauliflower with truffle oil. That’s right. Truffle. As in decadent, as in happiness, as in make weeknight dinners feel like Saturday date night without blowing your diet. Brilliant! Today is one of those days when I truly wish your screen had smell-o-vision. Because if it did, the earthy, pungent scent of truffles would have you running to the store to buy the super short list of ingredients for this roasted, truffled, cheesy cauliflower goodness. These little morsels of amazing are a super easy side dish for pretty much anything. These (also super easy) grilled chicken thighs come to mind.
I have an ongoing love affair with truffles. If I had my druthers, I would truffle all the things. Mostly all the things are are sort of taboo in our new low carb lifestyle. Truffle potatoes, truffle fettuccine, truffle popcorn! I swoon. However, in the quest for low carb, seriously satisfying side dishes, this roast cauliflower with truffle oil reigns King. Side note-I read that someone said truffles are soooo 2013. I do not want to be friends with that person. We would not get along.
Slice your cauliflower head into 1/2 inch thick slices, separate into florets, toss with olive oil, salt, pepper, garlic powder and fresh thyme leaves. (I told you it was a short list) You’re going to want to toss these around a bit as they cook to get that lovely browning on both sides. Add the parmesan during the last 5 minutes of cooking. And you are going to add the truffle oil LAST. Truffle oil has a super low smoke point. So, take those puppies out of the oven, THEN drizzle your truffle oil and toss them around. And serve them immediately as they are best piping hot.
I loooove the fresh herbs with these. They add such a lovely layer of flavor that melds so beautifully with the salt from the parmesan and the earthiness of the truffle oil. See the parmesan doing it’s crispy cheesy thing? Yummmm……
A couple more points on truffle oil. Shopping for it can be confusing. Obviously, truffle oil is not oil made from truffles. If that did actually exist- it would cost about a ga-zillion dollars. It is usually olive oil infused with truffles. Then you have black truffle oil and white truffle oil. Black is going to be more pungent. I like big, bold flavors, so it’s my obvious choice. If you are new to truffle oil- buy small bottles of both and see what you like. Also, the quality between brands can vary greatly. You are probably going to have a hit up a Central Market or a specialty food store for the truffle oil. Good news here is that odds are good there will be a knowledgable sales person to help you. Or you could just order my favorite here. Yes, it’s kind of pricey- $13 for a 2 oz bottle. But it only takes a tiny bit and it lasts forever. It falls into a category of what I call my $20 Luxuries. I forego mani/pedis to buy $20 bottles of balsamic vinegar, the really good cheese and of course, my truffle oil. Priorities!
Thanks for being here- my foodie friends. People who love food are always the best people. Please enter your email to get these delivered to your in-box each week. And please share with your peeps who might enjoy our low carb, low sugar, big flavor thing we’ve got going on here. Happy Cooking!
Roast Cauliflower with Truffle Oil
This quick and easy roast cauliflower with truffle oil is the perfect low carb side that is on the table in 30 minutes.
- 1 head cauliflower, cut into 1/2 inch slices and separated into florets
- Extra virgin olive oil - enough to coat the cauliflower
- Salt, pepper and garlic powder- to taste
- 1/2 cup shredded parmesan
- 1 Tablespoon Truffle oil
- Pre heat oven to 400 degrees
- Spread cauliflower out onto a rimmed baking sheet lined with parchment paper. You may need to distribute between 2 baking sheets so the cauliflower isn't crowded
- Roast 20-30 minutes depending on your oven. Toss them around a couple of times for even browning.
- When the cauliflower is a getting close to perfect golden brown, add the parmesan and cook 3-4 minutes more.
- Remove from oven, drizzle on the truffle oil and toss to distribute. Feel free to add more truffle oil.
- Adjust salt and pepper to taste. Enjoy!
So glad you followed up with oil info. Even real (not pomace) olive oil is a contentious subject now. Do you have a preferred brand of olive oil? I’ll follow your lead on the truffle oil source, and I totally agree with your priorities. 🙂
Hi!! Yes, I do have a favorite. Sagittario. Small batch stuff made in Tuscany-it’s fruity and amazing! They ship twice a year and their next order window is coming up in November for the 2017 pressing. There is a link to their website on the blog under Favorite Things- Food Stuffs. Go get on their email list to get an alert when they are shipping. They are the only oil I know of that gives you the vintage. It’s no good to save the good stuff as the fresher it is, the better. Olive oil does not “age” well. I use Sagittario for finishing and salad dressings and such. For everyday cooking or things that will overpower the oil, I use Bertolli. Hope that helps! Probably more info than you wanted. Thanks for being here. 😉
This sounds like heeeaaaven!!! And I’m not sure who that person is that feels truffles were “so 2013” as I first off did not realize basic (to me) ingredients had a trend experiation date. And I personally have a few staples: truffle oil, cayanne (or anything I can add with lots of spicy heat), garlic, shallots….oh and did I mention truffle oil?? Nice job Amanda! Keep them coming!!
You will LOVE these! You must try. And no- good stuff never goes out of food style! xo
What’s that balsamic you love?? Can I have some for Christmas?
The really good stuff is actually linked under Favorite Things on the blog. And yes, you can have some for Christmas! Love you!