A soft and aromatic cream that combines cauliflower and almonds to obtain a fine and creamy texture. The white miso adds depth of flavor and the black truffle just rounds off the dish.
Ingredients (for 6 people):
1 medium onion · ½ medium cauliflower · 60 g of raw almonds repelled · 2 teaspoons of white miso coffee (shiro miso) · black truffle (to laminate at the end) · salt · white pepper · extra virgin olive oil · water.
Elaboration:
· Cut the onion into julienne and fry it over medium heat in a saucepan with olive oil until it begins to brown slightly.
· Add the cauliflower cut into small pieces and fry it for a few minutes with the onion so that the flavor is well integrated.
· Add salt, cover with water and cook until the cauliflower is tender. Avoid overcooking.
· Gently toast the almonds in a pan without oil and add them to the pan.
· Grind until you obtain a fine and homogeneous cream and incorporate the well-mixed white miso.
· Add approximately half of the grated truffle and let the cream rest for a couple of minutes so that the aroma is integrated.
· Serve the hot cream with drops of olive oil and the rest of the laminated truffle or scratched above.
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
