Truffle-Glazed Cauliflower with Smoked...Truffle-Glazed Cauliflower with Smoked Parsnip Velvet

Name: Truffle-Glazed Cauliflower with Smoked Parsnip Velvet
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 large head of cauliflower, cut into thick steaks; 500g parsnips, peeled and chopped; 200ml high-quality oat cream; 30ml premium white truffle oil; 50g vegan cultured butter; 50g blanched hazelnuts, toasted and crushed; 1 bunch fresh flat-leaf parsley, finely chopped; 1 tbsp fresh lemon zest; 1 clove garlic, microplaned; 2 drops liquid smoke; Maldon sea salt to taste

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Cuisine

Modern French Vegan

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Servings

⏱

Prep Time

20 mins

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Cook Time

45 mins

⭐

Difficulty

Hard

A sophisticated symphony of earthy umami, featuring butter-tender roasted cauliflower over a silken parsnip puree, crowned with a vibrant hazelnut gremolata.

Modern French VeganHard

Ingredients

•1 large head of cauliflower, cut into thick steaks

•500g parsnips, peeled and chopped

•200ml high-quality oat cream

•30ml premium white truffle oil

•50g vegan cultured butter

•50g blanched hazelnuts, toasted and crushed

•1 bunch fresh flat-leaf parsley, finely chopped

•1 tbsp fresh lemon zest

•1 clove garlic, microplaned

•2 drops liquid smoke

•Maldon sea salt to taste

Cooking Instructions

01
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
02
In a small saucepan, melt the vegan butter and whisk in 15ml of truffle oil. Brush the cauliflower steaks generously with this mixture and season with salt.
03
Roast the cauliflower for 25-30 minutes, turning halfway through, until the edges are deeply caramelized and the center is tender.
04
While roasting, boil the parsnips in salted water until very soft (about 15 minutes). Drain well.
05
Transfer parsnips to a high-speed blender. Add oat cream, liquid smoke, and the remaining truffle oil. Process until a perfectly smooth, velvet-like consistency is achieved. Season to taste.
06
Prepare the gremolata by combining the crushed hazelnuts, chopped parsley, lemon zest, and microplaned garlic in a small bowl.
07
To serve, spread a generous circle of parsnip velvet on warmed plates. Place a cauliflower steak in the center, sprinkle with the hazelnut gremolata, and finish with a touch of Maldon salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023