Embracing Pomalo This Holiday Season with Cauliflower Truffle Mac & Cheese
The holidays are a time for joy, togetherness, and sometimes a little bit of stress. This year, why not embrace the Croatian philosophy of pomalo? Translating to “take it easy” or “slow down,” pomalo invites us to savor the moment, and let go of the rush and hustle that sometimes creeps up on us.
What better way to embody this relaxed mindset than through food? Enter Cauliflower Truffle Mac and Cheese, a decadent yet comforting dish that’s perfect for the holiday table.
My version of mac and cheese takes this classic dish and elevates it with Minced Black truffle.
The creamy cauliflower truffle is indulgent and luxurious, transforming an everyday dish into something special for the holidays.
The best part? It’s easy to make, so you'll spend less time in the kitchen and more time enjoying what matters most—family, friends, and the beauty of the season.
While this dish bakes, take a moment to enjoy the little things—a warm cup of tea, a favorite holiday song, or the simple beauty of your holiday decor. Share the philosophy of pomelo with your loved ones by creating a relaxed and joyful dining experience where the food is delicious, and the company is nourishing.
My Recipe
Ingredients
8 cups of cauliflower florets
2 tablespoons of extra virgin olive oil
1 cup of grated truffle cheddar cheese
150 g Boursin truffle salt (full package)
1 teaspoon minced truffle in a jar
1 cup of milk
4 tablespoons butter
InstRuctions
Preheat oven to 425 F
Place cauliflower florets onto a baking sheet, drizzle with olive oil, and sprinkle with salt
Roast in the oven for 20 minutes
In a separate saucepan over medium heat, add butter. When it melts add milk and whisk for a minute.
Add the Bourisn cheese, whisk until smooth and creamy.
To the cheese sauce add the minced truffle and shredded cheese and whisk until smooth.
Stir in the roasted cauliflower into the cheese sauce until evenly coated.
Transfer to casserole dish place into a 350 F oven and bake for 15 minutes.