Cauliflower with Black Truffle Sauce by Monica Navarro

by Mónica Navarro
Cauliflower with Black Truffle Sauce by Monica Navarro

Ingredients:

Preparation:

  1. Cut cauliflower into florettes
  2. Chop beets into bite-sized pieces
  3. Cut peppers into thin strips
  4. Dice parsley
  5. Steam the cauliflower and beets, until the cauliflower is just al dente.
  6. Let cool to room temperature
  7. Mix all vegetables in a bowl with a couple of tablespoons of Black Truffle & Mushroom Sauce Delicious & Sons
  8. Store in an airtight container in the refrigerator 5-7 days.

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