Serves 2
Ingredients
- 1 cauliflower (about 500g/1lb 2oz), trimmed and broken into florets
- 2 tablespoons extra-virgin olive oil
- 3–4 thyme sprigs
- 2 tablespoons buckwheat groats
- 25g (1oz) butter
- 1⁄2 small onion, sliced
- 2 garlic cloves, peeled and sliced
- about 200ml (7fl oz) chicken stock (or vegetable stock)
- 2 tablespoons best-quality truffle oil
- salt and freshly ground black pepper
Method
Heat the oven to 200°C/400°F/gas mark 6.
Scatter half the florets out over a medium roasting tray. Trickle over half the olive oil and season well with salt and pepper. Scatter over the thyme sprigs, then place the whole tray in the hot oven for 15–20 minutes, or until the cauliflower is tender and charred round the edges. Remove from the oven and set aside to keep warm.
While the cauliflower is roasting, toast the buckwheat. Scatter it out over a small baking tray and place it in the oven for 6–8 minutes. Remove and set aside to allow to cool.
Place a medium pan over a low–medium heat. Add half the butter and the remaining olive oil and, when bubbling, add the sliced onion and garlic. Cook gently for 5–6 minutes, or until the onion is soft and beginning to caramelize a little. Add the remaining cauliflower florets and season with a little salt and pepper. Pour over the chicken stock and place a lid on the pan. Bring the stock to a simmer and allow to bubble away gently for 6–8 minutes, or until the cauliflower is tender. Drain the cauliflower, reserving a little of the cooking stock, and put the florets into a jug blender with the remaining butter. Whiz to a smooth purée consistency, adding some of the reserved stock if necessary. Stir in half the truffle oil and adjust the seasoning to taste.
To serve, spread the warm purée over a warm serving plate or platter. Scatter over the roasted cauliflower florets and thyme sprigs, add a sprinkling of crispy buckwheat and finish with the remaining truffle oil. Serve at once.
