Cauliflower with Mushrooms (Impression)
Rich cauliflower blend topped with mushrooms, crispy sage, and eggs for a classy, cozy meal.
# Liste des ingrédients:
→ Essential Components
01 -
500g of mushrooms, preferably nameko, thinly sliced
02 -
1 garlic clove, peeled
03 -
1 medium cauliflower, broken into small sections
04 -
2 eggs
05 -
2 tablespoons of buttery Parmesan, with extra for sprinkling on top
06 -
2 tablespoons of olive oil
07 -
A couple pinches of ground black pepper and salt, to your liking
08 -
2 tablespoons of fragrant truffle oil
09 -
10-12 sage leaves, fresh and whole
10 -
2 tablespoons of butter for cooking
# Étapes de préparation:
01 -
Drain the cooked cauliflower well, then blend in a processor with the garlic, Parmesan cheese, truffle oil, and some seasoning. Give it a try and adjust salt or pepper as needed until it’s smooth.
02 -
Right before everything’s done, heat a tiny pan, melt some butter till it gets golden, and toss in sage. Fry them fast till they’re crispy.
03 -
Fill a pot with salty water and bring it up to a boil. Drop in the cauliflower bits and cook for about 15-20 minutes, or till they’re soft.
04 -
Heat olive oil in a pan, toss in the mushroom slices with salt and pepper, and cook until they’re nicely browned. Put them aside to keep warm.
05 -
Make poached eggs how you like them. The whites should be firm, but the yolks should ooze a bit.
06 -
Divide the creamy cauliflower into two plates. Top with mushrooms, spoon sage butter over, place a poached egg on top, and sprinkle with sage and Parmesan to finish.
# Informations complémentaires:
01 -
Using Jamie Oliver’s cling film hack can help you neatly poach an egg.