Cauliflower, mascarpone and truffle purée
- juice of 1 lemon
- 2 medium heads cauliflower, cut into florets
- 4 unpeeled garlic cloves, roasted until soft
- 125ml (½ cup) mascarpone
- salt and ground white pepper, to taste
- 60ml (¼ cup) truffle oil
- truffle shavings (optional), to serve
Drizzle the lemon juice over the cauliflower and steam until tender.
Squeeze the softened garlic pulp out of the skins and add to the cauliflower with half the mascarpone. Season and add 15ml (1 tbsp) of the truffle oil.
Use a hand blender to mix the cauliflower to a chunky purée. Heat through and adjust seasoning.
Transfer the purée to a serving bowl, top with the remaining mascarpone and drizzle with the remaining truffle oil.
Serve topped with the truffle shavings (if using) and a grinding of black pepper. Superb with grilled fish or lamb cutlets.