Ingredients
- 1 whole roasting Chicken
- 2 lemons
- fresh rosemary sprigs
- fresh thyme sprigs
- 3 Tablespoons truffle butter (The Fresh Market)
- truffle salt and garlic salt
- poultry seasoning ( I prefer Bells)
- 2 leeks, tops discarded, washed well
Directions
- Season cavity of chicken well, stuff loosely with cut lemons and leeks.
- Season chicken on all sides and brush with soft truffle butter.
- Preheat oven to 350 degrees. Place chicken upside down on roasting rack in pan and roast ½ hour upside down (this lets all the juices flow to the breasts). Turn right side and continue to roast to 165 degrees
Cauliflower Sauce
Ingredients
- 8 large cloves garlic, minced
- 2 tablespoons butter
- 5-6 cups cauliflower florets
- 5-6 cups vegetable broth or water
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- ½ cup milk
- Pinch of gravy master
Directions
- Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sautéed garlic, butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Add a drop of gravy master and Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
