Cauliflower with Cream, Hazelnuts and Autumn Truffle

Cauliflower with Cream, Hazelnuts and Autumn Truffle
Cooking Time: 15 minutes
Recipe Category: French cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

This elegant starter highlights cauliflower in two textures, enhanced by the rich aroma of Laumont autumn truffle (Tuber uncinatum) and the crunch of toasted hazelnuts.

  • Keywords:
  • cauliflower,
  • autumn truffle,
  • Tuber uncinatum
Nutritional values cauliflower
  • Calories: ~780 kcal
  • Protein: ~18 g
  • Carbohydrates: ~35 g
  • Fat: ~60 g
  • Fiber: ~12 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the cauliflower with cream, hazelnuts and autumn truffle

1 cauliflower
50 g hazelnuts
50 g autumn truffle (Tuber uncinatum)
200 ml milk
40 g butter
Salt

Step-by-step to make the cauliflower with cream, hazelnuts and autumn truffle

  1. Start by cutting the cauliflower into small florets and boiling them in salted water.
  2. Once cooked, blend half of the cauliflower with the milk, adding a bit of water if needed. Blend thoroughly until you get a smooth, béchamel-like cream, and season with salt.
  3. In a hot pan, sauté the remaining cauliflower with the butter, then set aside.
  4. Spread the cauliflower cream on the base of the plate and grate a generous amount of hazelnut and autumn truffle on top.
  5. Next, add the sautéed cauliflower, the chopped hazelnuts, and a few truffle sticks. Enjoy your meal!

Total preparation time: 30 minutes

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