Happy Happy New Year everybody!  2016 has begun and you know what that means?  It’s time for everyone to start their New Year’s resolution of getting back into shape, which most likely will last a month, tops.  Then you’ll say “SCREW IT, I’m eating chocolate cake for dinner!”  I know how hard it is to find easy and SERIOUSLY DELICIOUS ways to enjoy vegetables can be somewhat of a challenge.  I love vegetables, but cauliflower was never one of those veggies I could stand eating.  Mainly because I had only ever eaten it when it was steamed or served raw on a veggie tray.  For me, eating cauliflower was about as exciting as watching paint dry.  However, all that changed when I ate at one of my favorite Nashville restaurants, Etch.  Chef Deb Paquette is one of Nashville’s most beloved and celebrated chefs who is known for having a wild imagination when it comes to combining flavors.  Her roasted cauliflower with truffled pea pesto and feta dip was hands-down the best vegetable dish I’ve ever eaten!

To simplify this recipe, I used sour cream instead of creme fraiche (which I can never find at the store), and infused a few drops of glorious truffle oil which is hands-down my new favorite flavor enhancer.  Although a price tag of $10.00-$15.00 for a 2 or 3oz. bottle sounds steep, you will only use a FEW DROPS whenever you want to add that beautiful truffled flavor to your dish, otherwise it can be overwhelming.  Potatoes and french fries pair especially well with truffle oil because it lends an earthy, almost garlick-y aroma and flavor.  As you can see, I used purple cauliflower because they were sold out of white cauliflower at the store.  The flavor is the same, though the beautiful jewel tones certainly are more pleasing to the eye.

To bring this dish together, simply chop the cauliflower and add olive oil, salt and pepper.  Roast on a sheet pan at 400 degrees for 10-14 minutes, depending on the size of the head of cauliflower.

It should be caramelized, but still have a little bite to it.

To make the feta crema, combine the sour cream, crumbled feta, olive oil, salt and pepper.  Finish with a few drops of truffle oil, but don’t go overboard!!  Make sure to cover the opening of the bottle with your finger, then drizzle????.

Bon Appetit Ya’ll,

Leslie O.

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Roasted Cauliflower with Feta Crema Recipe

Roasted cauliflower with feta crema is the perfect appetizer or side dish guaranteed to make your palate sing!!

Course Side Dish

Prep Time 2 minutes

Cook Time 14 minutes

Total Time 16 minutes

Servings 4

Ingredients

• One head of cauliflower chopped, white or purple
• 2 Tbsp . olive oil
• salt and pepper

For the Feta Crema

• 1/2 cup sour cream
• 3 Tbsp . crumbled feta
• 1 Tbsp . olive oil
• 4-5 drops truffle oil
• salt and pepper

Instructions

1. Preheat the oven to 400 degrees.
2. Place the chopped cauliflower on a sheet pan and toss with 2 Tbsp. olive oil, salt and pepper.
3. Bake for 10-14 minutes, depending on the size of the head of cauliflower. It should be caramelized, but still have a little bite to it.
4. While the cauliflower is being baked, combine the sour cream, crumbled feta, 1 Tbsp. olive oil, and salt and pepper. Finish with 4-5 drops of truffle oil. Cover the opening of the bottle of truffle oil with your finger to ensure you only get a few drops. A little goes a long way!!

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