60min 4 ppl
Vegan Cauliflower Demi-Deuil with Truffle and Béchamel
85 minutes
4 people
Hardover 60 min or 12+ steps
85 min · 12 steps
Hard: over 60 min or 12+ steps
490 kcalper person
Protein 14g
Carbs 38g
Fats 31g
About this dish
Inspired by Escoffier's poulet demi-deuil — where truffle slices are pressed beneath the skin to perfume the flesh — here an entire cauliflower head is studded and marinated with black truffle before being cloaked in a silky, cashew-enriched vegan béchamel that rivals the classical dairy original.
Allergy Info
Gluten, Soya, Sulphites, Mustard, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Cauliflower Headleaves trimmed, stem trimmed flat so it sits upright1 large
- Fresh or Preserved Black Trufflesliced paper-thin on a mandoline25 g
- Shallotsfinely minced2 whole
- Garlic Clovesfinely minced3 whole
- Fresh Flat-Leaf Parsleyfinely chopped, to finish2 tbsp
Dairy & Eggs
- Unsweetened Oat Milkdivided700 ml
- Vegan Butter (such as Miyoko's or Naturli)50 g
Dried Goods
- Raw Cashewssoaked150 g
- Plain Flour40 g
- Nutritional Yeast1 tbsp
Spices & Seasonings
- Flaky Sea Salt1 tsp
- White Pepper, Freshly Ground0.5 tsp
- Freshly Grated Nutmeg1 pinch
- Fine Sea Saltplus more to taste1 tsp
- Fresh Thyme Sprigs4 sprigs
Oils & Condiments
- Extra-Virgin Olive Oil3 tbsp
- Dijon Mustard1 tsp
- Truffle Oil1 tbsp
- Dry White Wine200 ml
Utensils
- Paring Knife
- Airtight Container
- Deep Oven Dish
- Aluminium Foil
- Skewer
- High-Speed Blender
- Wide Saucepan
- Wooden Spoon
- Whisk
Method
1
Soak the cashews in cold water for a minimum of 4 hours or overnight, then drain and rinse. Using a small paring knife, cut slits 2–3cm deep all over the cauliflower head — across the crown and down the sides — spacing them roughly 3cm apart. Press one truffle slice deep into each slit. Rub the entire head with olive oil, flaky salt and white pepper.
Approx. 0 minutes
2
Place the truffle-studded cauliflower in an airtight container, cover, and refrigerate for 12–24 hours to allow the truffle aroma to fully permeate the flesh.
Approx. 0 minutes
3
Remove the cauliflower from the refrigerator 30 minutes before cooking. Preheat the oven to 200°C (180°C fan / 400°F). Place the cauliflower upright in a snug, deep oven dish. Pour the white wine and 100ml water around the base, tuck in the thyme sprigs, and cover the dish tightly with foil.
Approx. 0 minutes
4
Roast the covered cauliflower for 35 minutes, until a skewer inserted into the thickest part meets only slight resistance.
Approx. 35 minutes
5
Remove the foil and roast for a further 15 minutes until the surface is deeply golden and caramelised, then remove from the oven and rest while you finish the béchamel.
Approx. 15 minutes
6
While the cauliflower rests, blend the soaked cashews with 200ml of the oat milk in a high-speed blender until completely smooth and silky, about 90 seconds. Set aside.
Approx. 2 minutes
7
Melt the vegan butter in a wide saucepan over medium heat until foaming. Add the shallots and sweat, stirring frequently, for 4–5 minutes until soft and translucent.
Approx. 5 minutes
8
Add the garlic and cook, stirring, for 1 minute until fragrant but not coloured.
Approx. 1 minutes
9
Add the flour and stir constantly with a wooden spoon for 2 minutes to cook out the raw flour taste — the roux should smell faintly nutty.
Approx. 2 minutes
10
Add the remaining 500ml oat milk in a slow, steady stream, whisking vigorously to prevent lumps, then whisk in the cashew cream. Bring to a gentle simmer over medium heat, stirring constantly, and cook for 6–8 minutes until the béchamel is thick enough to coat the back of a spoon.
Approx. 8 minutes
11
Remove from the heat and stir in the Dijon mustard, nutmeg, truffle oil, nutritional yeast and fine sea salt. Taste and adjust seasoning.
Approx. 0 minutes
12
Transfer the whole roasted cauliflower to a warm serving platter or shallow bowl. Pour the béchamel generously over and around it, scatter with parsley, and finish with any remaining truffle slices shaved directly over the top at the table.
Approx. 0 minutes
