Executive Chef Bob Wilshire from Morton’s The Steakhouse shows us how to make mashed black truffle cauliflower.
: Mashed Black Truffle Cauliflower – Home recipe – 3 Large portions (enough for 6 to 8 people)
Cauliflower, trimmed, cut into florettes 2 lbs
Garlic cloves, sautéed until soft and golden brown 5 medium cloves
Olive oil, to saute garlic 1 TBL
Cream cheese 3 healthy TBL
Butter, unsalted ½ cup
Parmesan cheese, grated 1 cup
Heavy cream ½ cup
Half and Half ¼ cup
Black truffle shavings, (William Sonoma) 1 TBL
Truffle oil, White ½ tsp
Kosher salt 1 ½ tsp
Ground black pepper ½ tsp
Parmesan cheese, grated, to top the dishes approx. 6 TBL
Set up a steamer on the stove. When the water is boiling, add the cauliflower to the steamer. Do not boil the cauliflower directly in the water! Cover the steamer and steam the cauliflower for approx. 10 minutes until tender. Not al dente but not mushy.
Meanwhile, sauté the garlic until soft and golden brown.
Place the cauliflower into a food processor or blender. Mix at medium speed until well broken up but not pureed. Add all the other ingredients except the truffles. Continue to blend until fairly smooth. The mix should still have bits of cauliflower, not completely pureed smooth. Remove the mix and place it in a mixing bowl. Fold in the truffles.
Divide the mix between 3 oven safe serving dishes. Top each dish with grated parmesan cheese.
Pre-heat the oven to 350 degrees. Bake the Mashed cauliflower for approx. 10 to 12 minutes until cheese is golden brown.