Grilled Truffled Cauliflower with Dill, Seeds, and a Boiled Egg

Healthy/ Quick/ Easy/ Vegetarian

Serves one.

This is the type of dish you eat a few times of week, because it is elegant, light, quick, healthy, easy…and really delicious. It kind of ticks all my boxes but it is probably geared more for the female market honestly. You can sort this out in about ten minutes and it is really unfussy. I always feel like truffle goes so well with really softly flavored foods, and cauliflower is certainly one of them if treated properly. By steaming it first, you get it soft, and then after, you grill it, and the cauliflower sweetens up and kills some of its sulfur quality that make most people not like it. The dill gives an herbal edge. Chive works well too, as the onion quality of it cuts through the truffle oil. The herb you use is essential, however, in terms of balance. Otherwise it can go a bit flat. Jarred black truffle would pair very well with this too, but it is certainly not necessary, as truffle oil is powerful and wonderful. Brown chestnut mushrooms shaved finely to top it off work perfectly well.

½ head of cauliflower

3 large chestnut mushrooms, shaved fine with a mandolin

2 tablespoons of fresh dill

1 lemon

2 garlic cloves finely sliced

1 soft boiled egg/four minutes

3 tablespoons of mixed seeds

1 tablespoon of white truffle oil

1 tablespoon of white balsamic vinegar

salt/pepper…truffle salt if you have it or can find it

First boil your egg. Do it for however long you like it, or any way you like in fact. Pouched would be lovely but in this recipe I just like simple. So sort that out, and cool down your eggs in cold running water for about 30 seconds so the shells don’t stick when you peel it. Set it aside. Now you want to steam your cauliflower. Cut it into slices, like you would bread, and put into a steam basket with a little water. Season well, use your truffle salt if you have it, and some good cracked black pepper. Also add your garlic and half of your lemon, squeezed just before you add the salt so it sticks. You only want to steam it for about 3 minutes max. It should still be firm, and will continue to cook after you take it out of the steamer, so do not worry if it feels uncooked.

Heat a grill pan to a very high heat. Put the garlic in a small bowl for the dressing and set aside. Place your cauliflower onto the pan and grill for about 6 minutes each side, or until you see grill marks. Flip and grill the other side. You will need to do this in 2 batches. In the meantime, prepare your dressing.

Place your truffle oil, garlic, half of the lemon (juiced), seeds, chopped dill, and white balsamic into a small bowl and mix together with a spoon. Shave or super finely slice your mushrooms.

Place your cauliflower in a big bowl. Cut your egg into fours and place around the cauliflower. sprinkle your mushrooms all around the bowl. Drizzle dressing all around.