I made a vegan version of this delicious cauliflower dish and added a drizzle of truffle oil.
- 1 head of cauliflower, cut into florets
- 1 c almond or regular milk
- 1 tsp salt
- 1 tsp nutmeg
- Truffle oil
In a medium saucepan poor milk over the cauliflower and steam on low for 15 minutes until tender.
Pour into a blender and purée till smooth. Pour back into a pan, stir in nutmeg and salt and keep warm. Serve with a drizzle of truffle oil.
Serves 4.
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