Truffled Cauliflower with Mushrooms (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium cauliflower head, cut into florets
02 -
1 garlic clove
03 -
2 tablespoons truffle oil
04 -
2 tablespoons Parmesan cheese, plus extra for garnish
05 -
500g mushrooms, sliced (nameko recommended)
06 -
2 tablespoons olive oil
07 -
2 tablespoons butter
08 -
10-12 fresh sage leaves
09 -
2 eggs
10 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Bring a pot of salted water to a boil. Add the cauliflower florets and cook for 15-20 minutes, until tender.
02 -
Meanwhile, sauté the mushrooms in olive oil with salt and pepper until golden. Remove from heat and keep warm.
03 -
Drain the cauliflower thoroughly. Transfer to a food processor with the garlic clove, truffle oil, Parmesan cheese, salt and black pepper. Process until smooth and creamy. Taste and adjust seasoning if needed.
04 -
Poach the eggs using your preferred method until whites are set but yolks remain runny.
05 -
Just before serving, melt the butter in a small pan until it begins to brown slightly. Add the sage leaves and fry quickly until crisp.
06 -
Divide the cauliflower purée evenly between two plates. Top with sautéed mushrooms, drizzle with sage butter, and crown with a poached egg. Finish with freshly grated Parmesan cheese and the crispy sage leaves.
# Notes:
01 -
The Jamie Oliver plastic wrap method for poaching eggs produces a nicely shaped egg parcel.