Truffled cauliflower

I got this recipe from my new cookbook, Great Chefs Cook Vegan. It’s full of fancy pictures and provides frequently intricate plating instructions. This cauliflower recipe here is part of a 4-parter, but works well on its own.

Recipe

• 1 head cauliflower
• 3 tbsp olive oil
• 1 cup soy milk
• 2 tbsp truffle oil
• 1 tbsp mirin
• Sprouts of some kind

1. Cut 8 cross sections out of the cauliflower florets. Sear these in olive oil and train on a paper towel.
2. Chop the remaining cauliflower and simmer in salted water until tender. Drain the cauliflower and blend with heated soy milk down to a purée.
3. Mix the vinaigrette by whisking the truffle oil, vinegar and a little salt. Toss the sprouts in this.
4. Spoon the purée into 4 bowls, garnishing first with the cauliflower, then with the sprouts.