Cauliflower Puree With Shaved White Truffles Recipes

Steps:

• Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
• Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
• Melt butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
• Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce is thick.
• Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper.
• Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
• Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
• Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

Steps:

• Place a steamer basket in a medium saucepan filled with 1 inch of water; bring water to a boil, and add the cauliflower. Steam until very tender when pierced with the tip of a knife, about 15 minutes. Repeat with the celery root in the steamer; steam until very tender, about 15 minutes. Set aside.
• Melt the butter and the mascarpone in a small saucepan over low heat. Transfer the cauliflower and the celery root to the bowl of a food processor. Drizzle in the warm butter mixture, and process just until the mixture is smooth. Season with salt and pepper to taste. The mixture may be made up to this point and held for 30 minutes in the top of a double boiler, covered, over simmering water. Transfer the puree to a warm serving bowl. Shave the truffle, if using, over the puree. Serve hot.

Steps:

• Melt butter in a large, wide saucepan over medium-low heat. Add cauliflower and cook, stirring frequently, about 5 minutes. Add cream, 1/4 cup water, and season with freshly grated nutmeg, salt, and pepper. Bring to a simmer; cover and reduce heat to low. Let simmer for 10 minutes.
• Working in batches, transfer cauliflower mixture to the jar of a blender or bowl of a food processor; blend until smooth. Season with salt and pepper and serve hot.