Creamed Cauliflower With Shrimp And Truffle-Scented Pine Nuts

1. 1

   Break the cauliflower into florets and boil in salted water for 10 minutes. Drain the cauliflower and set aside.

2. 2

   Add 1 tbsp. of oil to a skillet heated on low heat. Add the garlic and saute for 2 minutes.

3. 3

   Add the cauliflower to the skillet and cook for 4 minutes.

4. 4

   Cover with chicken stock and cook on low heat for 10 minutes. Use a hand mixer or immersion blender and puree until smooth.

5. 5

   In a small container, grate half a truffle and add a small amount of oil. Set aside for 20 minutes until aromatic

6. 6

   In a skillet on medium heat add 1 tbsp. of oil. Saute the pine nuts and shrimp.

7. 7

   Plate with the shrimp and pine nuts on top of the creamed cauliflower with a few drops of truffle oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.