Cauliflower puree.
I won’t lie to you: opinions in our family were definitely divided on the topic of mashed cauliflower. My son, husband, and I ate this creamy puree with pleasure… BUT my 6-year-old daughter refused to touch it. What can you do? Apparently, this particular recipe just isn’t for her.
Ingredients
For the Creamy Cauliflower Puree
- 1 medium head of cauliflower, cut into florets
- 1 garlic clove
- 20 gr butter
- 2 tbsp. truffle oil (or good quality olive oil)
- 2 tablespoons parmesan cheese (plus more for sprinkling)
- Salt and pepper to taste
- Saucepan (for boiling cauliflower)
For the Savory Fried Mushrooms
- 200 gr mushrooms (I have frozen honey mushrooms)
- 1/2 onion
- 2 tbsp. olive oil (for frying)
- 2 tbsp. butter (for frying)
- Salt and pepper to taste
For the Perfect Poached Eggs
- 3 eggs
- 1 tbsp vinegar (for poaching)
- Strainer (for preparing eggs)
Instructions
Step 1: Preparing the Creamy Cauliflower Puree
- Bring a saucepan of salted water to a boil. Add the cauliflower florets and cook for 18-20 minutes until they are very soft.
- Carefully drain the water from the cooked cauliflower.
- In a food processor, combine the cauliflower, garlic clove, truffle oil, parmesan cheese, butter, salt, and black pepper to taste.
- Beat everything until the mixture is smooth and creamy. Give it a quick taste and adjust the salt and pepper to get your mashed cauliflower just right.
Step 2: Sautéing the Flavorful Fried Mushrooms
- Heat a little butter and olive oil in a pan. Add the mushrooms (we used frozen honey mushrooms) and fry for about 12 minutes, or until they are cooked through and golden. Keep in mind that cooking time might vary depending on the type of mushroom you use.
- Toss in the chopped onion and fry for another 2-3 minutes until softened. Season the mushrooms with salt and pepper.
Step 3: Crafting the Perfect Poached Eggs
To make them look beautiful (at least to my taste), here is my method for perfect poached eggs:
- Do not salt the water for boiling eggs.
- Add 1 tbsp. vinegar to the poaching water.
- Before boiling an egg, crack it into a strainer first.
This lets the excess watery liquid drain away, so you get an egg without those wispy strips of protein. Another option I like is Jamie Oliver’s cling film trick, where the egg is boiled inside cling film rather than directly in the water.
Step 4: Assembling Your Delicious Dish
Spread the creamy cauliflower puree on a plate and decorate it with the savory mushrooms on top. Crown the dish with a perfectly poached egg, almost like a cherry on top.
Feel free to sprinkle on some extra Parmesan cheese and don’t forget to add your favorite greens to make the plate look even more inviting 😁.
