Buckwheat Hazlenut Sables that I'm dying to try!
Breakfast on these lazy days is usually comprised of an egg, paired with something to sop of the yolk. This morning, that something was roasted cauliflower, left over from last night's dinner party. While I warmed the cauliflower in the oven, I poached my egg, perfectly soft, so that the warm yolk would break open and soak into my breakfast. I drizzled white truffle oil over the egg and crumbled a few sea salt flakes on top of that.
Now for the roasted cauliflower. My sister made this for Christmas dinner and I must admit, her's was better. She adapted her recipe from one she found over on the most lovely Roost Blog ( a must must must read!). It's so simple really, but the delicate flavors of sweet onion, fresh cauliflower and musty truffle oil are divine.
Roasted Cauliflower - serves 6
2 heads of cauliflower
2 sweet vidalia onions
1/2 cup olive oil
1/4 cup white truffle oil
sea salt flakes and fresh ground pepper
Pre-heat oven to 375F.
You will need a dish in which to roast the above. I used two 9x13 inch pyrex dishes. If you have something larger, or more photogenic ( such as a le creuset or staub) that will also do the trick.
Remove the cauliflower florets from the core/stem. This does not need to be a tidy process, as the end result will be the same regardless of shape and size of the florets.
Slice your onions into 1/2 rings
Combine the cauliflower and the onions in your roasting dish(es).
Roast for 45 minutes until the vegetables are soft, and begin to brown just slightly.
Remove from the oven and add the truffle oil - to taste really. Some, such as myself, prefer a stronger truffle flavor and tend to add a little more. Taste first, then add a dash more sea salt if needed.
You can serve this anytime you would use potatoes, after all it's so much better.
Just be sure to save some - to have with eggs, for breakfast.