Truffled Cauliflower Puree

The other day I had nothing in the fridge but a head of cauliflower, a small tub of truffle butter, and a wedge of  Époisses, you know, the wash rind cheese that affords the assurance that there truly is a God, and this God hath imbued mankind with an intellect steep enough to devise such ambrosia.

I was a staunch atheist until I tasted my first wheel of Époisses.

But this day la fromage was just a sidebar, if you can imagine, because what resulted from my culinary dearth was something that I don't think I can from here forth live without, and I'm certain you will take up residence with the same belief once you make it yourself.

Truffled cauliflower puree has come into my life by sheer happenstance. This is what comes of seeing the glass half full, Dear Reader, making lemonade out of the sour fruit, walking on the refulgent side of the street... I could go on with countless silly (but wise) aphorisms that are supposed to make you feel better when you know the glass is really bone dry, and not only are your lemons too sour, but they're also more pithy than juicy, and filled with bugs to boot.

This lovely dish is bound to brighten your day, if not make you feel a little genius. It takes but a paltry few ingredients, which you may already have on hand. And I have a feeling it will be turning up on the holiday table because the most difficult thing about it is waiting for the cauliflower to soften before you stir in the truffle butter.

Here's your larder.

truffled cauliflower puree

- 1 large head of cauliflower
- 4 TB white truffle butter (be sure the ingredients listed are only truffles, butter & salt)
- 1.5 cups chicken stock, preferably homemade
- 3 or 4 TB cream
- Salt & pepper


1) Carve the green leaves and the stem from the head of cauliflower, then break the head into florets.

2) Add the florets and the stock to a pot, cover, bring to a boil, then lower the flame so that the stock is simmering. Cook the cauliflower until it is meltingly tender.

3) Drain the stock from the cauliflower.

4) Mash the cauliflower well with a potato masher, then stir in the truffle butter and cream.

5) Adjust the seasoning with salt and a twist or two of fresh cracked pepper, white or black, dependent upon your aesthetic inclination.

Mangia bene, vivi felice!