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Thursday, October 19, 2017

Cauliflower Truffle Risotto

Yesterday my friend Kim and I had the best lunch.  We went to Lafayette NY in New York City.   It is a grand French bakery and cafe in the heart of NOHO.  I had the absolute best dish...Cauliflower Truffle Risotto.  I found a very similar recipe that I had to share with you.  I am making it this weekend.  Also if you happened to be in New York City, you HAVE to try Lafayette NY.  It is definitely a see and be seen spot with the most amazing menus (the breakfast menu is incredible too).





image italian food forever


Cauliflower Truffle Risotto
(adapted from simplyhealthycooking.com)



  • 1 large head cauliflower, chopped into florets
  • 1 cup vegetable broth
  • 2 tsp olive oil
  • ½ yellow onion, chopped
  • 3 cloves garlic, minced
  • ¼ tsp sea salt
  • ¼ tsp fresh ground pepper
  • 2 Tbsp fresh lemon juice
  • ½ cup Parmesan cheese, grated (or Pecorino Romano)
  • ⅓ cup chopped fresh flat-leaf parsley leaves
  • 1 Tbsp truffle oil (more or less to taste)
  • In a blender (or food processor) add approx. 1 cup of the cauliflower florets and process for approx 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed.( It's important to work in small batches when making the cauliflower rice to get even "rice" size pieces).
  • Add olive oil to a large sauce pan (with tight fitting lid) and heat on medium-low (or spray pan with cooking spray). Add onions , stirring frequently, cook until onions are soft.  Add garlic, salt and pepper and continue to cook for an additional minute. Add lemon juice and increase heat to medium-high. Continue cooking and stirring until almost all the liquid has evaporated.
  • Stir in the cauliflower "rice" . Reduce heat to medium, cover the pan and cook, stirring occasionally, until cauliflower is tender (approx. 8-10 min.).
  • Uncover the pan and reduce heat to low. Add the cheese and stir until combined. Turn off the heat and stir in parsley. Divide Risotto among serving bowls and drizzle with truffle oil . Top with additional cheese and parsley if desired.