Want to know what my favorite pizza is? (Shhhh….I know. Pizza and I are sworn enemies. It always hurts me. But sometimes it happens. And sometimes it’s gluten-free or Paleo or meatza, but sometimes it’s not. Then I’m reminded that we don’t get along and I pick myself up and move on.) But anyway. Favorite one? Mushroom. I love it a lot.
To get around the whole pizza-and-I-aren’t-friends-but-I-really-love-mushrooms-thing, I cook with them often. And I’m considering making some that taste a lot like pizza so I can have a happy mouth and a happy mind and body too. They’re great in so many ways and here they make an appearance with truffle oil to enhance all that is earthy in both. Years ago we went to Tuscany with friends to celebrate our 2nd wedding anniversary and we tasted truffle oil that I can still feel. I can’t exactly taste it anymore, the memory is too far back, but I remember what it felt like to smell it and taste it and covet it. In the years that have followed, truffle oil has made its way closer and closer by way of specialty stores and, in this case, Trader Joe’s. Is it the same quality? Sometimes, maybe. Not this one. But it still gives depth and a heady, lush quality to certain dishes that is irresistible to me.
I love it here with cauliflower, that humble vegetable that takes on so many personalities. I really, really wish that cutting cauliflower and ricing cauliflower didn’t leave all those teeny-tiny bits everywhere, though. I know it shouldn’t be a big deal, but it bugs me, which means I do it less often than I would if it didn’t get everywhere. Sometimes these days, I’ve taken to buying a giant bag of the florets and tossing them in the food processor. Faster, easier, and neater. And I know that you can get it already riced now at Trader Joe’s, and probably other places. I think that’s great if you need it in an instant, but I usually want more than what comes in the bag. So it’s a trade off. And truly, more often than not, I tell myself to quit being silly and get the cauliflower. I know. A little crazy.
This is comfort food that settles and grounds my heart.
1 head of cauliflower
2 tsp. ghee, divided
1/2 onion, chopped
5-6 large mushrooms, thinly sliced
2 Tbsp. fresh chives, minced
Zest from 1/2 a lemon
1 Tbsp. truffle oil, plus more to serve
Salt and pepper
- Start by quartering your head of cauliflower. Pulse each quarter in a food processor fitted with an s-blade about 10 times. You want it to look like grains of rice without being mushy. Put in a large bowl.
- Add a generous pinch of salt to the cauliflower and stir around. Cover loosely and microwave for 6 minutes.
- Remove from the microwave, take off the cover, and set aside.
- Melt 1 tsp. ghee in a large sauté pan over medium heat. Add the chopped onions, sliced mushrooms, and a pinch of salt.
- Sauté for 5-7 minutes until onion is translucent and mushrooms have released their water and are cooked to your liking.
- Add 1 tsp. ghee and the riced cauliflower. Stir to combine.
- Turn off the heat and stir in the chives, lemon zest, and truffle oil.
- Taste and season with salt and several turns of freshly cracked pepper.
- Plate and serve with additional truffle oil for drizzling.