12 ounces cauliflower florets
1/3 cup of filtered water (or less)
White truffle oil (Leonardo e Roberto’s Gourmet Blends)
Olive oil spray
I have been spending more time in Nashville, and Etch Restaurant- brainchild of head Chef Deb Paquette- has become one of my favorite restaurants in the country! So once I returned home to LA I was determined to do my best to recreate a dish I cannot get off my mind or tastebuds. So here is my take on Etch’s Roasted Truffle Cauliflower.
Place cauliflower florets in a pan with approximately 1/4 to 1/3 cup of water or less (enough to cover the bottom of the pan). Cook on medium/low for 10-12 minutes. This will partially cook and soften the cauliflower florets resulting in a shorter oven bake time.
While the cauliflower cooks on the stovetop, preheat your oven to 400 degrees and cover a cookie sheet or baking pan with foil then spray with olive oil cooking spray to prevent the florets from sticking to the surface.
Remove the partially cooked cauliflower florets from the pan and place onto the baking sheet. Drizzle with white truffle oil and sprinkle with black pepper. Pop into oven for 40-45 minutes. Remove from oven and drizzle with white truffle oil once more, then serve. Yum.
PS: If you want to add another element to this dish plate the cauliflower with a bit of my Original Garlic Smashed Peas recipe, already posted to Katrina’s Kitchen. Etch has a peas puree on their plating of the roasted cauliflower, and although the seasonings are quite different than mine it pairs nicely.