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Creamed Fioretto

Creamed Tarragon & Truffle Fioretto

Reminiscent of childhood dishes, this version of "creamed cauliflower" is elevated with fioretto, tarragon, truffle salt, and a decadent cashew cream sauce!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People


  • 2 Packages Fioretto (or flowering cauliflower)
  • 1 Cup Raw Cashews, soaked for 1 hour or overnight
  • 1 Cup Almond Milk
  • 1/4 Cup Nutritional Yeast
  • 2 Tablespoons Finely Chopped Fresh Tarragon
  • 1/4 Cup Finely Chopped Fresh Parsley
  • 3/4 Teaspoon Truffle Salt
  • 1 Teaspoon Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice
  • 1/4 Teaspoon Dried, ground Aleppo Pepper


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


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.
If you don't have aleppo pepper, just use regular black pepper.
If you want to make this, but can't find fioretto, you can also use a medium head of cauliflower.