Description
A luxurious and creamy truffle cauliflower puree topped with roasted bone marrow, perfect for indulgent dining.
Ingredients
Scale
- 1 medium head of cauliflower, chopped into florets
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- Salt and pepper to taste
- 4 ounces bone marrow, roasted
- Fresh chives, chopped (for garnish)
Instructions
- In a large pot, combine the cauliflower florets and chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 10-12 minutes, or until the cauliflower is tender.
- Drain the cauliflower, reserving a little bit of the broth. Transfer the cauliflower to a blender or food processor.
- Add the heavy cream, butter, Parmesan cheese, truffle oil, salt, and pepper to the blender with the cauliflower. Blend until smooth and creamy. If the puree is too thick, add a little reserved broth to reach your desired consistency.
- In a small skillet, gently heat the roasted bone marrow over medium heat until warmed through. Be careful not to overcook it.
- Serve the truffle cauliflower puree in bowls, topped with the warmed bone marrow. Garnish with chopped chives.
Notes
- For a vegan version, substitute the heavy cream and butter with coconut cream and olive oil, and omit the bone marrow.
- Add sautéed mushrooms or crispy pancetta on top for an extra layer of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Blending
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg