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Truffle Roasted Cauliflower with Parsnip Potato Mash

Bijgewerkt: mrt 2

Who doesn't love truffle? In this recipe I'm not actually using real fresh truffle but truffle tapenade because it's pretty hard to find fresh truffle. Nevertheless, it gives it the cauliflower some depth in flavour.

Recipe (serves 2) Prep time: 60 minutes Truffle roasted cauliflower

  • 1/2 big cauliflower

  • 2 tablespoons olive oil

  • 2 tablespoons truffle tapenade

  • 1/2 tablespoon garlic powder

  • Salt and pepper to taste

Parsnip potato mash

  • 400 grams potatoes

  • 300 grams parnsips

  • 1/2 cup soy milk

  • 1 tablespoon nutritional yeast

  • 1 teaspoon salt

  • pepper Garlic and tahini sauce

  • 2 tablespoons tahini

  • 1/2 teaspoon garlic powder

  • 1 tablespoon lemon juice

  • Enough water to thin out

  • Salt and pepper to taste


  1. Preheat the oven to 195 degrees Celsius (380 Fahrenheit)

  2. Cut the cauliflower in lengthwise into thick slices.

  3. Combine the olive oil, truffle tapenade, garlic powder, salt and pepper.

  4. Line a baking sheet with parchment paper and place the cauliflower steaks on the sheet.

  5. Divide the truffle mixture on top of the cauliflower and place into the oven for 50 minutes.

  6. In the meanwhile, peel the potatoes and parsnips.

  7. Bring them to a boil and cook until tender.

  8. Drain the potatoes and parsnips.

  9. Warm up the soy milk and add it to the potatoes and parsnips, along with the nutritional yeast, salt and pepper. Mash until it's smooth.

  10. Make the garlic tahini sauce by combing the tahini, garlic powder, lemon juice, salt and pepper. Slowly add water and whisk until you have the desired consistency.

  11. When the cauliflower is done, assemble everything and enjoy.

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

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