The Pioneer Woman Tasty Kitchen
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Creamed Tarragon & Truffle Fioretto

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Level: Easy

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Description

Tarragon and truffle salt elevate this vegan dish astronomically! Decadent but still light enough for early spring!

Ingredients

  • 2 packages (10 Oz. Size) Fioretto
  • 1 cup Raw Cashews, Soaked For 1 Hour Or Overnight
  • 1 cup Almond Milk
  • ¼ cups Nutritional Yeast
  • 2 Tablespoons Finely Chopped Fresh Tarragon
  • ¼ cups Finely Chopped Fresh Parsley
  • ¾ teaspoons Truffle Salt
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice
  • ¼ teaspoons Dried, Ground Aleppo Pepper

Preparation

Cut Fioretto into bite-sized florets, and steam for 5–7 minutes, or until the florets are tender. Place cashews, almond milk, and nutritional yeast in a blender, and blend until smooth. Add to the steamed cauliflower, along with fresh herbs, truffle salt, lemon zest, juice, and pepper. Toss to coat and serve immediately.

Notes:
1. While tarragon and truffle salt elevate this dish astronomically, they are not necessary. The cream and cauliflower are a great base to make this dish your own by adding your favorite flavor combinations.
2. If you don’t have aleppo pepper, just use regular black pepper.
3. If you want to make this but can’t find fioretto, you can also use a medium head of cauliflower.

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