• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

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


    To Make Cauliflower Puree
  1. 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.
  2. Transfer steamed cauliflower into blender and blend. Adjust lemon juice and seasoning. Transfer into a bowl and keep warm while prepare the mushrooms.
  3. To Saute Mushroom
  4. Heat olive oil in pan on medium high heat.
  5. 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.
  6. To Serve
  7. Spoon sauteed mushroom on cauliflower puree and garnish with rocket salad then drizzle some truffle oil. Enjoy!

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