Fox Recipe Box: Mashed Black Truffle Cauliflower

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CLEVELAND, Ohio - Looking for an alternative to mashed potatoes as a side dish? Chef Bryce Dial from Morton's The Steakhouse showed Fox 8's Wayne Dawson how you can substitute cauliflower for potatoes to create a satisfying and delicious compliment to any meal.

Click here to learn more about Morton's The Steakhouse.

Mashed Black Truffle Cauliflower

Serves 6-8 people

2 lbs. cauliflower trimmed, cut into florets
1 TBL olive oil to saute garlic
5 garlic cloves (medium), sauteed until soft and golden brown
3 healthy TBL of cream cheese
1/2 cup unsalted butter
1 cup Parmesan cheese, grated
1/2 cup heavy cream
1/4 cup half and half
1 TBL Black truffle shavings (any specialty store such as Williams Sonoma)
1/2 tsp white truffle oil
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
Approximately 6 TBL Parmesan cheese, grated to top the dish

Set up a steamer on the stove.
When the water is boiling, add the cauliflower to the steamer.
Do not boil the cauliflower directly in the water!
Cover the steamer and steam the cauliflower for approximately 10 minutes until tender. (not al dente, but not mushy)
Meanwhile, saute the garlic until soft and golden brown.
Place the cauliflower into a food processor or blender.
Mix at medium speed until well broken up but not pureed.
Add all the other ingredients except the truffles.
Continue to blend until fairly smooth.
The mix should still have bits of cauliflower, not completely pureed smooth.
Remove the mix and place it in a bowl.
Fold in the truffles.
Divide the mix between 3 oven safe dishes and top each dish with grated Parmesan cheese.
Pre-heat the oven to 350 degrees.
Bake the mashed cauliflower for approximately 10-12 minutes until cheese is golden brown.
Serve immediately.