Well this is my first post and recipe.  This is a dish that I was inspired to make right after I came back from France a few weeks ago.  It  is pretty easy and doesn't take a ton of time.  I think it is a great appetizer and vegetarian dish.  I plan on putting this one in my upcoming cookbook so try it out and let me know how it worked.


1 very large cauliflower

Juice half  of cauliflower stems too for approximately  1 cup of cauliflower juice

1/2 head cauliflower  sliced 1/4 inch thick

1 bunch of 


beech mushrooms 

1 shallot

3 tbsp butter

3 tbsp cream

1 tbsp white truffle oil

1/4 cup vegetable  stock

1 tbsp of olive oil

In a small sauce pot add 3/4 cup of Cauliflower juice, 2 tbsp of butter, cream, pinch of salt, and bring to a boil.  Taste seasoning, adjust if needed, and add truffle oil.  Keep warm until ready

In a medium hot saute pan add olive oil, 1 tbsp of butter, shallots,  and mushroom.  Saute for about 2 minutes and then add the Cauliflower.  Season with a pinch of salt and pepper to bring out the flavors of everything and cook for another  2 minutes.   Add the veg stock and 1/4 cup of cauliflower juice cover and simmer for another 2 to 3 minutes.  You want the cauliflower to be just done, not crunchy, and not mushy but just done.  You might need another minute or two depending on the amount of cauliflower and size.   

Place cauliflower and mushrooms in a bowl and pour some of the broth in the bottom of the bowl.  Take a hand blender and froth the cauliflower sauce.  You do that by sticking a hand blender and frothing just the top of the sauce by tilting the pot on its side.  Just think of milk foam for coffee.   If you are having a harding time getting good foam you can add a splash of water and a little more butter.  Skimming just the top of the sauce to get the foam and pouring it around the bowl.   Garnish with fresh herbs and drizzle of truffle oil