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Okendo: Rated Excellent - 4.9 out of 5
SLURP RECIPE
1hrs 0mins
easy
Servings: 3
Cauliflower Truffle Soup with Chicken Fat Roasted Cauliflower
1hrs 0mins
easy
Servings: 3
Ingredients
- 1 head of cauliflower
- 1 head of garlic
- 1 white onion
- 1 generous pinch of salt
- 1 generous pink of black pepper
- 1tbsp butter
- 2tsp white truffle oil
- 100ml Borough Broth Organic Chicken Fat
- 324g (1 pouch) Borough Broth Organic Chicken Bone Broth
Regular price
£5.00
Regular price
Sale price
£5.00
Unit price
/
per
Instructions
- Cut or break apart cauliflower head into pieces and scatter into a baking tray. Slice the top of a head of garlic and add to baking tray. Drizzle over Chicken Fat and roast for 30 minutes until cauliflower is cooked and the garlic has become soft. Once cooked reserve 1/4 of the roasted cauliflower for toppings
- In a large pot, melt butter and add onions. Cook for 5 mins or until soft and transparent
- Add in cauliflower and squeeze head of garlic bulb so all of the cloves fall out. Pour in a pouch of broth and blend with a hand blender until smooth, simmer on the hob for a further 10 minutes
- Once simmered, pour into serving bowls. Swirl over white truffle oil and top with the reserved crispy roasted cauliflower and freshly cracked black pepper
- Serve and enjoy!
