Tasty Cauliflower Mushroom Puree

This velvety cauliflower and truffle blend is my go-to trick for wowing dinner company without slaving away cooking. The fancy truffle mixed with down-to-earth mushrooms and crunchy sage makes a top-notch meal that seems fancy but comes together super quick. Adding that gooey egg on top brings all the textures and tastes together beautifully.

I whipped this up for the first time when I wanted to make my partner something fancy during quarantine with all restaurants shut down. The mix turned out so amazing that now it's what we ask for whenever we're marking something special at our place.

Ingredients

• Cauliflower head: Works as a blank canvas that soaks up the truffle goodness
• Truffle oil: Just a few drops pack massive luxury
• Parmesan cheese: Brings savory kick and salty goodness
• Mixed mushrooms: I like nameko for their smooth feel but any kind will do the job
• Fresh sage leaves: Turn into crisp bits that add great crunch
• Eggs: With soft centers they make a natural drizzle that ties everything together
• Butter: When browned adds nutty flavor to the herbs
• Garlic: Just one clove gives flavor without fighting the subtle truffle

Step-by-Step Instructions

Prepare Cauliflower:

Get lots of salted water bubbling in a big pot. Toss in your cauliflower bits and let them cook 15-20 minutes until they're super soft when poked with a fork. You need them really tender to get that silky smooth finish.

Sauté Mushrooms:

While that's happening, warm up 2 tablespoons olive oil in a pan over medium high until it shimmers. Spread mushroom slices out evenly without cramming them together and leave them alone for 2 minutes to get some color. Throw in some salt and pepper, then stir now and then until they're golden all over, about 5-7 minutes total. Move them to a warm dish.

Make Cauliflower Puree:

Empty cooked cauliflower into a strainer and press gently to get water out. Drop it in your food processor with the garlic, truffle oil, Parmesan, plus salt and pepper. Blend 2-3 minutes, scraping sides as needed, until it's totally smooth like velvet. Taste and fix the seasoning if needed.

Poach Eggs:

Get your eggs poached however you like best. For Jamie's plastic wrap trick, put wrap in a small cup, add a tiny oil drop, crack an egg in, then pull edges up and twist closed. Tie with string and drop in barely bubbling water for 3-4 minutes.

Prepare Sage Butter:

Right before you serve, melt butter in a small pan over medium heat. Let it bubble then watch it turn golden and smell toasty, about 2-3 minutes. Toss in sage leaves for 30 seconds until they're crisp. Take out sage to a paper towel and save the brown butter.

Plate the Dish:

Spread warm cauliflower mix on two plates making a flat base. Put sautéed mushrooms on top. Set a poached egg in the middle. Pour some brown butter over it and place crispy sage around. Finish with fresh grated Parmesan and maybe another tiny drizzle of truffle oil if you want.

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The first time I dished this up my house filled with the most unbelievable smell when the sage hit that brown butter. That aroma has become almost as important as the taste whenever I cook it now. I catch myself making extra sage leaves just to snack on while I finish cooking.

Make It Ahead

The cauliflower mix keeps nicely in the fridge for three days max. Put it in a sealed container and warm it slowly over low heat with a splash of milk to get back that silky feel. The mushrooms can be cooked ahead too but they're best quickly heated in a hot pan just before eating to keep their texture nice. Just make the poached eggs and sage butter right at serving time for the best temperature and texture.

Seasonal Variations

This dish works great with plain button or cremini mushrooms but don't be afraid to try what's in season. Fall brings wild mushrooms like chanterelles that add amazing flavor. Spring offers delicate morels that go perfectly with truffle. Summer oyster mushrooms give a lighter touch. You can also throw in seasonal veggies with the mushrooms - spring asparagus, early summer peas, or winter squash all taste great with the creamy cauliflower base.

Perfect Wine Pairings

This meal needs a wine that can handle the rich truffle without drowning out the mild cauliflower. A medium white with some oak works great - try a lightly oaked Chardonnay from Burgundy or an aged white Rioja. If you want red, go for something earthy but not too strong, maybe an Oregon Pinot Noir or a mature Nebbiolo. The mushrooms and truffle notes will match up perfectly with these wines.

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This fancy-looking meal shows that amazing flavor doesn't need complicated cooking or tons of time in the kitchen.

Frequently Asked Questions

→ Can I make the cauliflower blend ahead?

You bet! The cauliflower blend stays good in the fridge for up to 2 days in a sealed container. Just warm it up slowly with a splash of milk to keep it nice and smooth.

→ Which mushrooms taste best in this?

The dish works great with cremini, shiitake, oyster, or mixed wild mushrooms, though it originally uses nameko. Each type brings its own special flavor that works well with the truffled cauliflower.

→ What if I don't have truffle oil?

No truffle oil? No problem! Just use good olive oil and add a bit more grated Parmesan for that rich taste. It'll taste different but still really good.

→ What's a good way to poach eggs for this?

You can try the plastic wrap trick for neat eggs. Or go old school - swirl some water with a dash of vinegar, drop your egg in gently, and cook about 3-4 minutes for a nice runny center.

→ How can I make this without dairy?

Use olive oil instead of butter for cooking the sage, and swap Parmesan with nutritional yeast or dairy-free cheese. The cauliflower will still turn out creamy thanks to the truffle oil.

→ Can I add meat to this?

For sure! Crispy bacon bits or pancetta work wonders here. Just cook them till they're crunchy and scatter them on top for extra flavor and texture.