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To make cauliflower rice with truffle oil
I cook my whole head of cauliflower and cut it up myself,
but today I'm feeling like I want to take the convenience option,
so I'm buying these florets that are already cut up, ready to cook,
and you can find them in the produce convenience aisle.
So, the rice I'm using for this recipe is our Mountain Red Blend.
It's really a medley of red and white rices, quinoa, and lentils.
Okay, first off, let's roast the cauliflower.
So, I'm adding a couple tablespoons of extra *** olive oil
to the cauliflower in a bowl.
It's easier to leave it right in the bowl like this.
Here, I'll leave that here.
Just because we're going to salt it and add some pepper
and then stirring it together to coat it evenly.
It'll make it a little bit easier here, so let's just give that a little toss quickly
and transfer this over to our baking sheet right over here.
We want this in one even layer like that.
And we're going to transfer this to our preheated, 400 degree oven
and cook that for a total of about 30 minutes,
turning that about one-- halfway in between.
So, while that's cooking in there let's move over here
and get this heat on.
Going to add a little bit more oil to the pan
and to that we want to add our onions.
Cook that about two to three minutes.
Then the next ingredient in is our garlic.
You want to add the garlic after you cooked the onions for a while
because the garlic will burn faster, it's in smaller pieces,
and we want that to release its aroma, but still have that flavor to it.
So, we don't want it to burn.
Cook that a little bit more.
And then we're going to add our rice blend to this mixture.
So, in goes our rice blend.
It smells wonderful.
And stir that together.
And we're going to toast this really.
Do we want it, again, watch the temperature so it doesn't get too hot,
but cook that for about two to three minutes until it's lightly toasted.
Okay, that's lightly toasted, so next in goes the vegetable broth.
The vegetable stock.
And really what we want to do here is just bring this to a simmer,
which shouldn't take more than about one to two minutes.
Now, the rice blend has come to a simmer,
so we're going to go back to the blend here and transfer this to the oven
and let that bake for about 18 minutes.
Okay, let's finish this up.
We have some grated reggiano parmigiano cheese
that we're going to sprinkle over the cauliflower.
And just give this a little stir, so that it's well blended.
We don't want to leave any of that cheese in the pan.
It's too good.
Alright, now, let's come over here and take the lid off of this rice,
which is still steaming hot from the oven,
and add the cauliflower to the rice blend.
Move this over here.
And we want to stir that gently into the rice until it's blended in there.
It doesn't take very long, that's about all we need to do with this.
Now, for the final touch, which is really going to add a big difference.
We're adding a little bit of truffle oil to this.
And again, when you're adding this truffle oil to the hot steaming veggies,
you'll really smell that wonderful aroma of truffle oil in here,
and I hope you love truffle as much as I do.
I think it's a great flavoring.
And finally some chives just for a little bit of garnish on there.
You can give that a little gentle toss, but I like seeing the chives on top
when you serve it too.
You can serve this certainly as a side dish
or you can even serve it on its own as a vegetarian entrée.
So, there you go, cauliflower rice with truffle oil.