Black Truffle Cauliflower Rice


  • 12 ounces of Cauliflower Rice (Bird’s Eye) 
  • 1 TBS Sweet Butter Olive Oil 
  • 2 TBS Black Truffle Oil 
  • 1 TBS Parmesan cheese, shaved 
  • 2 TBS scallions, finely chopped 
  • 1/2 TSP Black Truffle Sea Salt 

In a saute pan over medium heat, add 1 TBS of Sweet Butter Olive Oil and 12 ounces of Cauliflower rice. 

Stir in 2 TBS of chopped scallions. Cook for about 5 minutes, stirring often until cauliflower starts to turn light golden brown. 

Turn off the heat and add 2 TBS of Black Truffle Oil and sprinkle in 1/2 TSP of Black Truffle Sea Salt. 

Top with shaved Parmesan cheese. 

Serve immediately while warm and enjoy! This dish can also be made the day before and reheated. 

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