Truffled cauliflower puree with mushrooms and sage butter

Truffled cauliflower puree with mushrooms and sage butter – creamy and delicious dish, infused with the earthly aroma of truffles and sage, and topped with an oozy egg.

1 medium cauliflower head, cut into florets

1 garlic clove

2 Tbs truffle oil

2 Tbs Parmesan cheese (plus more for topping)

1/2 lbs mushrooms of choice, sliced (I used nameko)

2 Tbs olive oil

2 Tbs butter

10-12 sage leaves

2 eggs

View the full recipe at Viktoriastable.com →