I was in one of those moods again–create a side dish that is earthy and delicious; where you savor every bite, and suddenly browned butter and truffle salt came to mind. I recently splurged and picked up a small packet of Black Truffle Salt, or should I say gold dust. The flavor is marvelous, but that tiny packet cost $13.99. I know, YIKES!!!
And what if I didn’t like it? I had tried truffle oil before and one of my favorite dishes at a restaurant I visited in NYC contained truffle salt, so I decided to fork out the big bucks for this small luxurious finishing salt. When thinking of an earthy dish, browned butter walnuts and truffle salt, along with roasted cauliflower and prosciutto seemed like a match made in heaven. On a side note, I sprinkled it on my popcorn last night and OH. MY. WORD! All that to say, I think it’s worth every penny.
The Makings of a Perfect Side Dish
Take a head of organic cauliflower and slice it into half-inch ‘steaks’. Break apart the pieces and lay them out on parchment paper to evenly cover the surface. Drizzle in olive oil or avocado oil, and sprinkle with black truffle salt and pepper. Bake for 20 minutes in a 450 degree oven.
Remove from the oven and evenly distribute sliced prosciutto over the cauliflower. Return to the oven for an additional 20 minutes.
Browned Butter and Truffle Salt are Magical Ingredients
Place chopped walnuts in a saute pan with butter and a pinch of truffle salt. Saute on medium heat until butter begins to brown but not burn.
Remove cauliflower from the oven and sprinkle the browned butter walnuts over the top of the roasted cauliflower.
Before placing on serving dish, taste to see if any additional truffle salt is needed. It is a strong salt, so most likely this will not be necessary.
Serve immediately and Savor…Every…Bite!