Cauliflower with truffle sauce

Ingredients

• two cauliflower florets (raw)
• 3 large roasted cauliflower florets
• 1 sprig of dill
• 1 champignon
• 2-3 medium sized white mushrooms
• quarter of a medium bulb
• 10 g butter
• 2 g thyme
• 40 g wine vinegar
• 100 g cream
• 60 g truffle paste
• 100 g of parsnips
• 15 g of green butter
• 100 g of greens (chervil, cilantro, parsley, dill)
• 100 g sunflower oil

Cooking

Step 1

Separate the cauliflower into florets.

Step 2

Marinate cabbage in butter with white wine vinegar, salt and thyme for two hours. Then bake in the oven at 200 degrees until golden brown, due to the butter, the cabbage caramelizes.

Step 3

Bake parsnips in the oven at 180 degrees for 15 minutes. Fry the mushrooms in a pan with onions, mix with finely chopped tops of raw cauliflower and cream. Combine parsnips and mushrooms with cauliflower and puree in a blender.

Step 4

Mix green oil (made from various herbs, chervil, dill, cilantro, parsley) with truffle paste.

Step 5

Put on a plate. Place thin slices of raw mushrooms on top and sprinkle with dill.