Ok, so this recipe has nothing to do with Dubai or its local ingredients but I thought I would post it because it is such a nice little appetizer when you have a dinner party and can be prepared in advance.
If you don’t have truffle oil, you can replace it with another flavored oil that you can even make yourself. I originally saw this recipe in Elle magazine with a curry-infused oil…
What you will need:
– 1 cauliflower, cut into small pieces
– 1 onion
– 1 cup of creme fraiche
– 1/2 cup of milk
– 1 liter of chicken broth
– white truffle oil
– 2 slices of white sandwich bread, crusts removed
– butter
Making the cream of cauliflower:
Saute the onions for 2 minutes on low heat.
Blanch the cauliflower for 30 seconds in boiling water and strain.
Add the cauliflower to the onions and saute for another minute. Cover with the stock (you should be able to just cover the cauliflower) and let simmer 20 minutes.
Put the cooked cauliflower and 3/4 of the cooking liquid in the blender along with the creme fraiche and milk. Blend until silky creamy. Pour into pot and let simmer 2 minutes. Cool in fridge.
Preparing the croutons:
Cut the bread slices in 1cm cubes and fry them in some butter until golden on both sides. This should take about 2 minutes.
Assembly:
Take small bowls, martini glasses or little cups where you put a few tablespoons of the chilled cream of cauliflower, add a few drops of truffle oil and garnish with croutons.
Sploutch 