Best Cauliflower Puree With Shaved White Truffles Recipes

TRUFFLED CAULIFLOWER GRATIN

Truffled Cauliflower Gratin image

In this otherwise humble gratin, we're going to use another, much more delicious delivery system of truffles: truffle pecorino cheese. For less than $10 worth of cheese, I think you can get a nicer, truer truffle flavor. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me.

Provided by Chef John

Categories Side Dish Vegetables Cauliflower

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

7 tablespoons butter, divided
½ cup all-purpose flour
3 cups milk
5 ounces truffled pecorino cheese, grated, or more to taste
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste
1 pinch ground nutmeg
1 large head cauliflower, cored and separated into florets
2 tablespoons bread crumbs
2 tablespoons finely grated Parmigiano-Reggiano cheese, or more to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh chives, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
Melt butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce is thick.
Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper.
Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 17.2 g, Cholesterol 35.1 mg, Fat 21.9 g, Fiber 3 g, Protein 12.4 g, SaturatedFat 8.1 g, Sodium 462.8 mg, Sugar 7 g

CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL

Cauliflower Soup with White Truffle Oil image

Categories Soup/Stew Onion Sauté Low Carb Quick & Easy Cauliflower Winter Bon Appétit

Yield Serves 6 as a first-course

Number Of Ingredients 7

Ingredients

2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives
*White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets.

Steps:

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.