Cauliflower, mascarpone and truffle purée
Ingredients
- 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
Instructions
1
Drizzle the lemon juice over the cauliflower and steam until tender.
2
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.
3
Use a hand blender to mix the cauliflower to a chunky purée. Heat through and adjust seasoning.
4
Transfer the purée to a serving bowl, top with the remaining mascarpone and drizzle with the remaining truffle oil.
5
Serve topped with the truffle shavings (if using) and a grinding of black pepper. Superb with grilled fish or lamb cutlets.
