Black truffle cauliflower chowder with asparagus (+bacon)
Black truffle cauliflower chowder with asparagus (+bacon)

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, black truffle cauliflower chowder with asparagus (+bacon). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Black truffle cauliflower chowder with asparagus (+bacon) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Black truffle cauliflower chowder with asparagus (+bacon) is something that I have loved my entire life.

Once softened, transfer cauliflower + onion mix to blender and blend until the consistency of chowder. Cauliflower Alfredo Zoodles With Asparagus & Spring Vegetables, Oven Baked Riced Broccoli Cauliflower Risotto, Roasted Spring Vegetables. Cauliflower makes a great base for this creamy, cheesy chowder!

To get started with this recipe, we must first prepare a few components. You can cook black truffle cauliflower chowder with asparagus (+bacon) using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Black truffle cauliflower chowder with asparagus (+bacon):
  1. Get Half a white onion
  2. Take 1 bundle asparagus
  3. Get 1 package riced cauliflower or one head cauliflower, diced finely into rice
  4. Prepare 4 + cloves garlic
  5. Make ready Salt, pepper, bit of cayenne
  6. Take Black truffle oil, or fresh black truffle shaved
  7. Make ready Splash broth
  8. Prepare Parmesan or truffle Gouda cheese if desired

Add remaining ¼ teaspoon salt, butter, Parmesan cheese and black pepper. Add truffle oil and parsley to the food processor. Truffle aioli is a mayo-based sauce infused with the flavors of truffles and garlic. The sauce can be made with freshly shaved black or white truffles or with black or white truffle oil.

Steps to make Black truffle cauliflower chowder with asparagus (+bacon):
  1. In a soup pan, sauté diced onions and garlic in truffle oil on medium. Pull out half of the amount into a bowl once cooked down
  2. Add cauliflower to remaining onions + garlic, add spices and about 1/3 cup vegetable broth. Cover and let steam.
  3. Season asparagus with oil, salt and pepper and bake at 350 for about 7-10 minutes. Same with bacon, if using.
  4. Once softened, transfer cauliflower + onion mix to blender and blend until the consistency of chowder.
  5. Transfer chowder back into soup pan, add in remaining onions + garlic, and cheese cubes.
  6. Chop roasted asparagus (and bacon), saving the tops for a garnish, and add to chowder.
  7. Stir. Taste, and add truffle oil, s+p as necessary.

Truffle oil is more affordable and readily available at grocery stores, so it's more frequently used over fresh truffles. Roast Cauliflower with Truffle Oil Live Life - Love Food. florets, pepper, garlic powder, cauliflower, cauliflower, salt and. Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Cover and cook until vegetables are soft, stirring. I can see the truffle vinaigrette add some earthy depth along with some needed acidity for the eggs.

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