Roasted Cauliflower with White Truffle Oil, Mushrooms, and Cream
INGREDIENTS
| 1 | Large cauliflower cut up into bite sized pieces |
| 3 T | White Truffle oil |
| 8 oz | Cremini mushrooms sliced |
| 2 | Green onions sliced |
| 1 | Garlic clove- minced |
| 2 cps | Emmenthaler cheese |
| ½ pint | Heavy cream |
| ½ cp | Panko breadcrumbs |
| ¼ cp | Chopped parsley |
| 3 T | Flour |
Directions
Preheat oven to 375 degrees
In a large bowl place cut up cauliflower. Season with ½ tsp. Each of salt and pepper, 2 Tb. White Truffle oil. Mix thoroughly and place on large sheet pan in single layer. Bake for 25 minutes.
While cauliflower is roasting, in a medium sauté pan add sliced mushrooms, green onion, garlic, parsley, 1 T truffle oil, dash of salt and pepper and sauté on medium heat until tender. Set aside.
Grate Emmenthaler cheese in a small bowl.
Take cauliflower out of oven and in a large casserole dish add ½ of cauliflower, sprinkle with 2 T of flour, add ½ of mushroom mixture, then add remaining cauliflower and mushrooms, sprinkle with 1 T flour, top with panko breadcrumbs. Slowly pour ½ pint of heavy evenly over mixture.
Bake for 25-30 minutes. Serve on tagliatelle pasta or as a side dish.
Serves 4-6. Garnish with fresh chopped parsley and if desired, Parmesan-reggiano cheese.