Recipe: Cauliflower Bouquet with Fresh Truffles and Parmesan

Name: Cauliflower Bouquet with Fresh Truffles and Parmesan
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: One small cauliflower peeled with small florets removed one by one; 1 fresh Melanosporum truffle of 30 g (1.1 oz) well brushed; 30 cl (1.25 cups) of liquid cream 30%; 30 g (1.1 oz) of Parmesan shaved into slivers; salt and freshly ground pepper

By chef patrick Asfaux 3.9/5 (12 reviews) · 🍳 24 made it

Prep 20 min

Cook 5 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

One small cauliflower peeled with small florets removed one by one
1 fresh Melanosporum truffle of 30 g (1.1 oz) well brushed
30 cl (1.25 cups) of liquid cream 30%
30 g (1.1 oz) of Parmesan shaved into slivers
salt and freshly ground pepper

Step-by-step directions

1 Steam your cauliflower florets for 3 minutes and set aside.

2 Peel your truffle then chop these "peelings".

3 Gently heat your liquid cream, salt (lightly) and pepper then add the chopped truffle peelings turn off your heat and let infuse covered for 15 minutes.

4 After time gently arrange your cauliflower florets and just heat for 5 minutes.

5 Slice your truffle into thin slices then give it a good grind of pepper.

6 Arrange each floret on a shallow dish or on small recessed plates
coat them with your hot truffle cream with a truffle slice placed in it and a small Parmesan sliver on top.
So in your spoon place cauliflower truffle slice and Parmesan when you bite into this, you will have the impression that paradise is not so far away as this combination is so royal.