Prep Time: 15 minutes
Cooking Time: 15 minutes
Yields: 4-6 servings
1 Medium Cauliflower, chopped into florets (about 1 1/2 lbs.)
3 Roasted garlic cloves (or you just sauté them)
1 Tablespoon Truffle oil
2 Tablespoons Tahini or almond butter
2 teaspoon Fresh dill leaves
1 teaspoon Fresh chives, chopped Salt and pepper, to taste
Fill a large saucepan with about an inch of broth or almond milk and add the cauliflower florets. Reduce the heat to a simmer and cover. Allow the cauliflower to steam for 10 minutes, or until fork tender.
Chop the dill and chives.
Place the cauliflower into a large food processor. Add the roasted/sautéed garlic cloves, truffle oil and tahini/almond butter. Process to your desired texture. For a smoother consistency, add a little unsweetened, plain almond milk or broth.
Once desired smoothness has been achieved, place in a serving bowl, fold in the dill, chives and season with salt and pepper.
You can buy roasted garlic cloves at the Beverly Hills Whole Foods. If you can find it, or don’t want to roast it on your own, you can sauté a few cloves, or skip it all together.