Truffled Cauliflower puree with sauteed mushrooms and sage butter

Truffled cauliflower puree with mushrooms and sage butter – creamy and delicious dish, infused with the earthly aroma of truffles and sage, and topped with an oozy egg.Course Main DishPrep Time 5 minutesCook Time 25 minutesTotal Time 30 minutesServings 2Calories 360 kcalAuthor Viktoria


  • 1 medium cauliflower head, cut into florets
  • 1 garlic clove
  • 2 Tbs truffle oil
  • 2 Tbs Parmesan cheese (plus more for topping)
  • 1/2 lbs mushrooms of choice, sliced (I used nameko)
  • 2 Tbs olive oil
  • 2 Tbs butter
  • 10-12 sage leaves
  • 2 eggs


  1. Bring a pot of salted water to a boil.  Add the cauliflower florets and cook for 15-20 minutes, until tender.  
  2. Meanwhile, sautee the mushrooms in a little bit of olive oil, salt and pepper.  Remove from heat, and keep in a warm place.
  3. Drain the cauliflower well.  In a food processor, add the cooked cauliflower, the garlic clove, truffle oil, Parmesan cheese, and salt and black pepper to taste.  Process until creamy, taste and adjust seasoning if needed.
  4. Make the poached eggs using your favorite method.  I love Jamie Oliver’s plastic wrap trick which produces a nice, tight egg parcel.
  5. Just before serving, melt the butter and cook until it browns slightly.  Add the sage leaves and quickly fry them.
  6. Assemble the dish by dividing the cauliflower puree evenly among two plates, top with the sauteed mushrooms, drizzle with the sage butter, and place a poached egg on top.  Sprinkle some freshly grated Parmesan cheese, and don’t forget to add the crunchy sage leaves too.  

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