Edible Omaha

Roasted Cauliflower with Truffle Butter

Cauliflower-roastedRecipe and photos by Yuko Dobashi

Yield: 4 servings

3 tablespoons truffle butter*, melted (available at specialty food stores)
1 medium-size head of cauliflower, cut into large florets
1 tablespoon minced fresh garlic
Salt to taste
½ cup grated Parmesan cheese

Preheat oven to 450°.

Mix melted truffle butter and cauliflower in a medium bowl. Add garlic and salt and stir to combine. Spread evenly in a 9- by 13-inch pan coated in nonstick spray and place in oven.
Roast for 15 minutes.

Remove from oven and switch heat to broil. Sprinkle Parmesan cheese over cauliflower, return to oven and broil for 4 minutes or until brown.
Serve immediately.

*Can substitute equal amount olive oil

YukoA native of Tokyo, Japan, Yuko Dobashi is excited to share wholesome Japanese recipes with Edible Omaha’s readers. A food photographer, Yuko loves to travel and try new restaurants. She enjoys the fact that the Omaha food scene is getting more diverse. Yuko earned her Bachelor of Science from the University of Nebraska–Lincoln and her Master of Business Administration from the University of Nebraska–Omaha. She works in Downtown Omaha for a Fortune 500 company. Follow her on Instagram @OmahaEat.