Cooking Time: ½ hour
1 head of cauliflower, broken by hand in pieces, chopping center stem into chunks
2 shallots, peeled and cut into quarters
8 cloves of garlic, peeled
1 bunch of thyme
4 tbsp rapeseed oil
1 tbsp onion powder
1 tbsp garlic powder
500g organic chicken broth (use veg broth if you want it vegan)
100ml truffle oil
80g of white truffle cream (brand “La Favorita”)
1tbsp chardonnay vinegar
juice of one lemon
3 to 4 black truffles, from a jar, shaved on a mandolin
4 to 5 tbsp finely chopped chives
Pre-heat oven to 200C.
Line a cookie sheet and layout cauliflower, shallots, thyme, powders, and rapeseed oil.
Bake for ten minutes, toss, and then bake another ten. May require another five minutes, but should be slightly blackened and crisp. Add broth, oil, truffle creme, chardonnay vinegar, lemon, and baked ingredients, to a Vita Mix or high-speed blender. Blend well until smooth.
Add to a pot and heat until warm. Garnish with chives and truffle.