Target Health Blog

Thanksgiving Green and White Cauliflower with Truffle Oil

November 19, 2018

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Target Healthy Eating
Source:

Delicious, healthy and very easy to make - ©Joyce Hays, Target Health Inc.

Ingredients

1 large or medium head of white cauliflower

1 large or medium head of green cauliflower

5 (five) fresh garlic cloves (your choice)

1/3 cup nonfat buttermilk

1 teaspoon extra-virgin olive oil

4 teaspoons white truffle oil

Pinch salt

Pinch chili flakes

Pinch Fine black pepper

Chopped fresh parsley or cilantro for garnish (optional)

Before you do anything else, get all the ingredients together. Otherwise, if you have to rush out to pick up some buttermilk, like I did, you will get upset even before you begin. ©Joyce Hays, Target Health Inc.

Directions

1. Clean the cauliflower and break apart large chunks.

2. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until tender, 10 to 15 minutes. Check with a fork so not too soft and mushy.

3. Put the steamed green florets aside

4. After steaming, puree only the white cauliflower in a food processer with the other ingredients. Keep the green florets separate

5. Place only the white cooked cauliflower and garlic in a food processor. Add buttermilk, 3 or 4 teaspoons truffle oil, pinch salt and pinch pepper and pinch chili flakes (optional); pulse several times, then process until smooth and creamy.

6. Transfer to a serving bowl. Add the green florets, (steamed but not pureed) on top of the white puree. Bring the serving bowl to the table before stirring the green florets into the white puree, simply because it's so pretty that way. As you serve the cauliflower, it will mix together automatically.

6. Sprinkle parsley on top (optional)

©Joyce Hays, Target Health Inc.

We started this meal with a wonderful fresh-tasting salad with Ugli tomatoes, thin-skin cucumbers, avocados, sliced endive and green olives. The dressing was fresh lemon juice, 1 pressed garlic clove and olive oil. This is one of our favorite salads.

Then came the truffle cauliflower puree and yummy baked halibut with a yogurt scallion sauce on top. A few red seedless grapes gave a sweet contrast to the fish and cauliflower. When some guests were here, recently, the truffle cauliflower dish was gone by the end of the meal. The serving bowl was finger-lickin' clean.

This simple but very attractive veggie dish would make a delicious addition to your Thanksgiving table. Hope you give it a try. It's a little different and very good.

This Thanksgiving, as we look at the chaos around the world, we give thanks for the many freedoms we have in America. It's taken thousands of years of evolution to reach the point where humans have learned that tolerance and cooperation, enable a better life for everyone.

With the baked halibut and truffle cauliflower, we had chilled Puilly-Fuisse wine from France. Port Salut with apple slices and more grapes for dessert. Port Salut is a semi-soft pasteurized cow's milk cheese from Pays de la Loire, France ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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