The weather is screaming for comfort food!!! These days in Hamburg we either have a cold rain combined with piercing wind or frost and minus temperatures. But rephrasing the famous proverb: there’s no such thing as bad weather, only wrong meal on your plate. So I suggest you make yourself a hot bowl of silky truffled cauliflower puree and top it with sautéed mushrooms, some greens, and nuts. During you enjoying this cozy, satisfying and healthy meal – I promise, you’ll love looking outside the window.
In general, cauliflower puree is quite a genius thing. Very simple and very humble. A healthy alternative to a potato puree. Full of antioxidants and low in carbs. Actually, it is good just as it is, but I can imagine, that some find cauliflower a bit boring and plain. Now: add some truffle oil or truffle salt, garlic, and parmesan – and you’ll bring it to a totally different level. I promise – you’ll love it. What is also cool, it takes only a few minutes to prepare it.
To top this aromatic, silky cauliflower pillow, I’ve sautéed some mushrooms with nuts and seeds and then added some arugula leaves. You can swap arugula for spinach – sure this will work amazingly good as well. You can leave parmesan out if you go vegan.
Can’t wait to cook it myself again and can’t wait for you to try it!!! Keep yourself warm guys 😉 and enjoy!
- 1/2 of cauliflower head
- 1 garlic clove
- 1 tablespoon of truffle oil
- 1 tablespoon of grated parmesan
- Salt to taste
- 5 large champignons
- Handfull of mixed nuts and seeds: e.g.cashew, sunflower seeds, pine nuts
- Handfull of arugula salad leaves or spinach
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- Salt, pepper.
- In a large pot, bring to boil enough water to cover the cauliflower. Add salt. Add the cauliflower florets and garlic clove and cook for 15 minutes.
- While cauliflower is boiling, heat olive oil and butter in a large saucepan over medium heat. Add mushrooms and spread into one layer (important is not to overcrowd the pan, otherwise, mushrooms will give too much water and will rather be boiled than sauteed). Cook, without moving, until browned on one side, 2 -3 minutes. Then sprinkle with black pepper and salt, add nuts and seeds, stir and then cook another 2 minutes. Turn off the heat and add a handful of arugula leaves. The leaves will wilt a bit because of the heat - which is exactly what you want.
- Drain cauliflower. Add truffle oil. Using a hand blender puree cauliflower, garlic, and oil until smooth. Add parmesan and pulse several more times until combined. Taste and adjust the seasoning with salt.
- Arrange the cauliflower puree on the plate. Top with mushrooms mix. Serve immediately!