Cauliflower Puree with Mushrooms

This creamy truffled cauliflower puree is my secret weapon for impressing dinner guests without spending hours in the kitchen. The luxurious truffle flavor combined with earthy mushrooms and crispy sage creates a restaurant-worthy dish that feels indulgent yet takes minimal effort to prepare. The runny poached egg on top brings everything together into a symphony of textures and flavors.

I first made this dish when trying to create something special for my partner's birthday during lockdown when restaurants were closed. The combination was so spectacular that it's now requested whenever we're celebrating something important at home.

Ingredients

• Cauliflower head: The star of the show provides a neutral canvas for absorbing the truffle flavor
• Truffle oil: A little goes a long way for instant luxury
• Parmesan cheese: Adds umami depth and salty richness
• Mixed mushrooms: I prefer nameko for their buttery texture but any variety works beautifully
• Fresh sage leaves: Become crispy garnishes that provide textural contrast
• Eggs: With runny yolks create a natural sauce that enriches the entire dish
• Butter: For browning gives nutty depth to the herb garnish
• Garlic: One clove adds just enough backbone without overwhelming the delicate truffle

Step-by-Step Instructions

Prepare Cauliflower:

Bring a large pot of generously salted water to a rolling boil. Add cauliflower florets and cook for 15-20 minutes until they offer no resistance when pierced with a fork. The cauliflower needs to be very tender for the silkiest puree possible.

Sauté Mushrooms:

While cauliflower cooks heat 2 tablespoons olive oil in a skillet over medium high heat until shimmering. Add sliced mushrooms in a single layer without overcrowding and let them sit undisturbed for 2 minutes to develop caramelization. Season with salt and pepper then stir occasionally until golden brown about 5-7 minutes total. Transfer to a warm plate.

Make Cauliflower Puree:

Drain cooked cauliflower thoroughly in a colander pressing gently to remove excess moisture. Transfer to a food processor along with garlic clove truffle oil Parmesan cheese and season with salt and pepper. Process for 2-3 minutes stopping to scrape down sides as needed until completely smooth and velvety. Taste and adjust seasonings as needed.

Poach Eggs:

Prepare poached eggs using your preferred method. For Jamie Oliver's plastic wrap method place plastic wrap in a small cup rub with a drop of oil crack an egg into it then gather edges and twist to form a package. Secure with string and poach in simmering water for 3-4 minutes.

Prepare Sage Butter:

Just before serving melt butter in a small skillet over medium heat. Allow it to foam then watch carefully as it turns golden brown and smells nutty about 2-3 minutes. Add sage leaves and cook for 30 seconds until crisp. Remove sage leaves to a paper towel and reserve the browned butter.

Plate the Dish:

Divide warm cauliflower puree between two plates creating a smooth base. Arrange sautéed mushrooms on top. Place a poached egg in the center. Drizzle with brown butter and garnish with crispy sage leaves. Finish with freshly grated Parmesan and a final light drizzle of truffle oil if desired.

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The first time I served this dish my kitchen filled with the most incredible aroma as the sage hit the brown butter. That sensory experience has become almost as important as the taste every time I make it. I find myself making extra sage leaves just to munch on while cooking.

Make It Ahead

The cauliflower puree refrigerates beautifully for up to three days. Store it in an airtight container and reheat gently over low heat with a splash of milk or cream to restore its silky texture. The mushrooms can also be prepared ahead but are best reheated quickly in a hot pan just before serving to maintain their texture. The only components that should be made just before serving are the poached eggs and sage butter to ensure optimal temperature and texture.

Seasonal Variations

While this dish shines with simple button or cremini mushrooms don't hesitate to explore seasonal varieties when available. In fall wild mushrooms like chanterelles or porcini add incredible depth. Spring brings delicate morels which pair beautifully with the truffle flavor. Summer oyster mushrooms offer a lighter option. You can also add seasonal vegetables alongside the mushrooms roasted asparagus in spring peas in early summer or roasted squash in winter all complement the creamy cauliflower base.

Perfect Wine Pairings

This dish calls for a wine that can stand up to the rich truffle flavor without overwhelming the delicate cauliflower base. A medium bodied white with some oak influence works beautifully try a lightly oaked Chardonnay from Burgundy or a mature white Rioja. If you prefer red wine opt for something with earthy notes but not too tannic perhaps a Pinot Noir from Oregon or a mature Nebbiolo. The mushrooms and truffle notes will harmonize perfectly with these wine choices.

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This restaurant-worthy dish proves that luxurious flavor doesn't require complicated techniques or hours in the kitchen.

Frequently Asked Questions

→ Can I make the cauliflower puree ahead of time?

Yes, the cauliflower puree can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave with a splash of milk or cream to maintain creaminess.

→ What mushroom varieties work best for this dish?

While the original uses nameko mushrooms, this dish works beautifully with cremini, shiitake, oyster, or a mix of wild mushrooms. Each variety will bring its own unique flavor profile to complement the truffled cauliflower.

→ Can I substitute the truffle oil?

If truffle oil isn't available, you can substitute with extra virgin olive oil and a small amount of finely grated Parmesan for umami. The dish will have a different flavor profile but will still be delicious.

→ What's the best way to poach eggs for this dish?

The plastic wrap method mentioned creates neat egg parcels. Alternatively, use the traditional method of swirling vinegar-spiked simmering water and gently dropping in the egg, cooking for 3-4 minutes for a runny yolk.

→ How can I make this dish dairy-free?

Replace butter with olive oil for sautéing sage leaves, and substitute Parmesan with nutritional yeast or a dairy-free Parmesan alternative. The cauliflower puree will still be creamy and flavorful from the truffle oil.

→ Can I add meat to this dish?

Absolutely! Crispy pancetta or bacon bits make excellent additions. Cook them until crispy and sprinkle on top of the finished dish for added texture and flavor.