Tag: truffle

Roasted Vegetables with Truffle Cream Sauce


When I think of autumn recipes, visions of oven roasted vegetables and herb infused sauces come to mind. The chilly weather lends itself to some super comforting dishes full of seasonal goodness. One of my favorite flavors is that of truffle oil. It gives everything from vegetable to pizza and pasta a mouthwatering savory aroma and flavor. In today’s recipe there will be truffle flavor throughout. From the oven roasted cauliflower and artichokes to the goat cheese and mushroom cream sauce they will be tossed in. Be sure to purchase a truffle oil made with real truffle mushrooms or an olive oil that is infused with truffle oil. Many companies cut corners by using an artificial truffle flavoring, and although it is less expensive, nothing beats the real thing.

This roasted vegetables with truffle cream sauce recipe is perfect for transitioning to fall cooking and a crowd pleasing dish for autumn entertaining.

Roasted Vegetables with Truffle Cream Sauce

Roasted Vegetables with Truffle Cream Sauce


  • 1 head of cauliflower, cut into florets
  • 1 14 oz can artichoke hearts, drained quartered
  • 1 tbsp olive oil
  • 1 tsp white truffle oil
  • Sea salt and black pepper to taste
  • 1/4 cup sliced almonds
  • 4 basil leaves, chopped
  • 4 oz goat cheese
  • 2/3 cup unsweetened almond milk
  • 8 oz button mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tsp white truffle oil
  • 1 tsp dried oregano
  • 1 tsp garlic, minced
  • Sea salt and black pepper to taste


  1. Begin by preheating oven to 425 degrees. Line a baking sheet with parchment paper. Dry artichoke hearts with a paper towel to remove excess liquid. In a large bowl, combine cauliflower florets, artichoke hearts, olive oil, white truffle oil and season with salt and pepper. Stir.
  2. Pour into baking sheet and bake for 40 minutes or until vegetables are lightly browned.
  3. While vegetables roast, prepare truffle sauce by combining olive oil, garlic, oregano and mushrooms over medium heat in a large pan. Cover and cook 10 minutes stirring occasionally.
  4. Add goat cheese, almond milk and truffle oil. Stir until goat cheese is melted and sauce is thickened. Season with salt and pepper. Simmer on low heat.
  5. Once vegetables are roasted, add them to the pan with cream sauce. Stir to coat.
  6. Pour into a large serving bowl. Garnish with sliced almonds and basil.
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Toasted Coconut and Lemon Truffles


This recipe for toasted coconut and lemon truffles is a no bake treat that will be a breath of fresh air after the holidays. Let’s face it, the oven could use a break. They have no added sugar, just the natural sweetness of dates. This sweet treat also will help you ease into that new years resolution while still being able to enjoy a dessert that is good for you.

1/2 cup almonds
1/2 cup shredded unsweetened coconut
1 cup pitted dates
1 tbsp lemon zest
1 tbsp coconut oil

Toast almonds over medium heat for 4-5 minutes. Move them around every so often so they don’t burn. Remove almonds from pan and set aside.

Add coconut to pan. Toast 1-2 minutes. Coconut will burn quickly so don’t walk away. Immediately remove coconut from pan and set aside in a small bowl.

Add dates to blender. Pulse until a gritty texture forms. Pour dates into a mixing bowl.

Next, pulse toasted almonds until coarsely chopped. Add to bowl with dates. Add 1/2 of the toasted coconut, all lemon zest, and coconut oil.

Mix ingredients with hands until well combined and coconut oil melts.

Form into small balls and roll in reserved toasted coconut. Chill for one hour to set.