Romanesco Fresco & Truffle Cream
In general I love to eat broccoli and cauliflower. The type of cauliflower I used this time is a little different. For one the shape and colour are great! The taste is like a much lighter and crunchier version of the traditional cauliflower.
Ingredients from the box
- 1 romanesco cauliflower
- two cups of white rice
- 500 grams minced meat
- 2 tablespoons truffle creme
- pepper and sea salt
- 1 cube of stock
Chop the romanesco cauliflower in little pieces and wash thoroughly. Then boil in salted water for about 15 minutes – they have to remain a little crunchy. Bake the minced meat in olive oil and add some pepper and salt. When the meat turns brown, add the little pieces of pre-cooked romanesco cauliflower. Stir in two tablespoons of truffle creme.
In the meantime you can start boiling the water for the rice. Add some sea salt before cooking the rice (1 cup per person).
Mix the rice with the meat and romanesco cauliflower.
I was not in time to take a picture of the end result….it’s all gone, finished! 😀