I’m not easily impressed, but I impressed the hell out of myself with this dish. Even my wife, who has never been impressed by anything, said, “I can’t believe this is cauliflower. It’s amazing. Other people would love this.” Low-carb people, you’re welcome. Vegans, you can get in on this—just use nutritional yeast in place of cheese and Smart Balance and truffle salt or oil in place of truffle butter. You’re welcome, too.
Olive oil
2 garlic cloves, minced
3 shallots, diced
Pinch of kosher salt, plus more as needed
8 ounces portobello mushrooms, chopped (or use baby bella mushrooms)
1 head cauliflower, grated on the large holes of a box grater so that it looks kind of like rice
¼ cup white wine
1 teaspoon capers
¼ cup pine nuts, toasted in the oven at 350°F for 10 minutes, or in a dry pan over medium heat
¼ cup vegetable broth
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons truffle butter (Make the effort to use the real thing, or face the consequences.)
Ground black pepper
Truffle salt (optional)
Fresh parsley leaves for garnish
1. Coat the bottom of a large saucepan with olive oil. Place over medium-high heat. Add the garlic, shallots, and a pinch of salt. Stir to coat and sauté for 3 minutes until fragrant and translucent.
2. Add the mushrooms and the cauliflower and stir to combine. Add the wine and cook for 3 minutes, stirring frequently, until the cauliflower reduces in volume and the wine evaporates.
3. Add the capers, pine nuts, and broth. Stir vigorously and cook for 3 minutes. Increase the heat to high.
4. Stir in the cheese and truffle butter. Stirring vigorously, cook for 2 minutes until the broth evaporates and the cheese and butter have melted in. It should be rice-like, but not mushy. (If for some reason you messed up and it’s watery, don’t worry, just drain the excess liquid; you’re still good.)
5. Crack some pepper over it and season with salt. Taste and adjust the salt and pepper. If you want to make it even more “truffle-y,” give it a hit of truffle salt and stir.
6. Make it pretty with a couple of parsley leaves.