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Wine with food: Baked cauliflower with truffle hollandaise alongside a glass of white wine.

Vegetarian highlight: Whole baked cauliflower with truffle hollandaise

This whole baked cauliflower is a real vegetarian highlight and brings gourmet splendor straight to your table. In this recipe, the cauliflower is first marinated in an aromatic marinade and then roasted in the oven until it is golden brown and develops its full nutty sweetness. The whole thing is topped with a homemade, creamy hollandaise, which is refined with high-quality truffle oil or fresh truffles. The combination of tender vegetables, buttery sauce and earthy notes of noble mushrooms makes for an incomparable taste experience. Together with a full-bodied Viognier or a strong Pinot Gris, you will experience a pairing that impresses with its contrasts and creamy depth. An ideal dish for festive occasions or as an elegant main course for a vegetarian dinner that will impress any gourmet with its appearance and taste.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main course, Vegetarian
Cuisine Gourmet, modern
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Baking tray or casserole dish
  • 1 Small saucepan (for the butter)
  • 1 Whisk
  • 1 Metal bowl (for the water bath)
  • 1 Brush

Ingredients
  

  • 1 medium cauliflower whole
  • 3 1 tbsp olive oil
  • 1 teaspoon sweet paprika powder
  • 1 Pinch of nutmeg
  • 2 Egg yolk Size M
  • 125 g Butter
  • 1 tablespoon lemon juice
  • 1 teaspoon truffle oil or fresh truffle
  • 1 Tbsp white wine dry
  • Sea salt and white pepper
  • A few sprigs of fresh thyme

Preparation
 

PREPARATION:

  • Preheat the oven to 200 degrees top/bottom heat.
  • Remove the leaves from the cauliflower and carefully trim the stalk.
  • Wash the cauliflower and pat dry thoroughly.
  • Mix the olive oil with the paprika powder, nutmeg and salt.

COOKING STEPS:

  • Brush the cauliflower all over with the spiced oil.
  • Place in a baking dish and bake in the oven for approx. 45 to 50 minutes.
  • The cabbage should be cooked on the inside and golden brown on the outside.
  • In the meantime, melt the butter in a pan and brown lightly.
  • Mix the egg yolks with the white wine and lemon juice in a metal bowl.
  • Beat over a hot (not boiling) water bath until frothy.
  • Beat in the melted butter, first drop by drop, then in a thin stream.
  • Whisk the sauce until it has a creamy consistency.
  • Remove from the bain-marie and carefully stir in the truffle oil.
  • Season to taste with salt and white pepper.

DIRECTIONS:

  • Arrange the baked cauliflower whole on a platter.
  • Pour a generous amount of the truffle hollandaise over the top.
  • Garnish with fresh thyme.
  • Serve the remaining sauce separately.
  • Serve immediately.

SUPPLEMENTS:

  • Wild rice mix
  • Young leaf spinach salad
  • Roasted hazelnuts

Nutritional values per portion

Calories: 680kcalCarbohydrates: 12gProtein: 9gFat: 64g
Keyword Baked cauliflower, Cauliflower recipe, Gourmet Vegetarian, Roasted cauliflower, Truffle, Truffle hollandaise, Vegetarian main course, Viognier, Wine with food
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