Print Recipe
Truffle Caciotta on Cauliflower Rice
V – GF – O
Instructions
  1. Using a food processor, process cauliflower florets until very finely chopped. Heat olive oil in a large deep pan over medium heat. Add onion, garlic and chilli. Cook on low flame stirring for 2 mins or until onion has softened. Add cauliflower and sliced asparagus. Cook, stirring occasionally, for 20 mins or until cauliflower is tender and light golden. Season well with salt and pepper.
  2. Heat a grill pan or skillet over medium high heat. Place the caciotta on the grill pan for 3 min each side, flip the caciotta few times to make sure that doesn’t get too dark. Serve the rice hot on a plate, and place the caciotta on top finishing with a drizzle of lime juice and micro parsley.