This recipe is best with
Recipe Ingredient
- Truffle Cauliflower Puree
- 500g Cauliflower, Thin Slices
- 100g Water
- 80g Anchor Unsalted Butter
- 3g Salt
- 10g Lemon Juice
- Saute Mushroom
- 15g Olive Oil
- 200g Mixed Mushrom
- 15g Garlic, Chopped
- misc, Thyme
- a pinch, Salt
- a pinch, Black Pepper
- Garnish
- misc, Rocket Salad
- 2tbsp Truffle Oil
Instructions
- Place cauliflower, water, butter and salt in a sauce pan, cover with lid. Bring to boil then reduce heat to medium, steam the cauliflower until tender and almost no water left in pot. Stir occasionally while steaming.
- Transfer steamed cauliflower into blender and blend. Adjust lemon juice and seasoning. Transfer into a bowl and keep warm while prepare the mushrooms.
- Heat olive oil in pan on medium high heat.
- Add mushroom and cook for 2-3mins, add garlic and cook for another 1-2mins. Season with salt and black pepper, lastly add in thyme.
- Spoon sauteed mushroom on cauliflower puree and garnish with rocket salad then drizzle some truffle oil. Enjoy!
To Make Cauliflower Puree
To Saute Mushroom
To Serve
