Cauliflower with Truffle Mushrooms (Print Version)
# Ingredients:
→ Key Components
01 -
1 regular cauliflower, broken into small pieces
02 -
1 clove of garlic
03 -
2 tablespoons fancy truffle oil
04 -
2 tablespoons grated Parmesan, extra for topping
05 -
500g sliced mushrooms (try nameko type)
06 -
2 tablespoons regular olive oil
07 -
2 tablespoons butter
08 -
10-12 sage leaves, fresh
09 -
2 eggs
10 -
Salt and ground black pepper, add to your liking
# Instructions:
01 -
Get some salty water bubbling in a pot. Toss in your cauliflower bits and let them cook till soft, about 15-20 minutes.
02 -
While waiting, brown those mushrooms in olive oil with a bit of salt and pepper. Once they're golden, take them off the heat but keep them warm.
03 -
Make sure your cauliflower's completely drained. Chuck it in your food processor with the garlic, truffle oil, Parmesan, salt and pepper. Blend till it's smooth and creamy. Give it a taste and tweak if needed.
04 -
Get your eggs poached however you like them - just make sure the whites are done but the yolks stay runny.
05 -
Right before you serve, melt your butter in a small pan till it turns slightly brown. Throw in those sage leaves and fry them quickly till they're crispy.
06 -
Spread the cauliflower mix on two plates. Add your cooked mushrooms on top, pour some of that sage butter over, and place a poached egg on each. Finish with some freshly grated Parmesan and those crispy sage leaves.
# Notes:
01 -
You'll get better shaped poached eggs if you try the plastic wrap trick that Jamie Oliver uses.