Roasted Cauliflower Slabs on a Bed of Cauliflower Puree with Truffle Oil

Ingredients:

· 1 head medium to large cauliflower, thoroughly rinsed under hot running water

· 2 medium white potatoes, washed and scrubbed

· 1½ to 2 Tbsp extra virgin olive oil

· 1½ to 2 Tbsp Truffle oil

· 4-5 cloves garlic

· Salt and pepper to taste

Method:

· Preheat the oven to 375F

· Pull the extra leaves at the base of the cauliflower, and clean up the end by slicing off a sliver, while leaving it whole. Cut the cauliflower in to slabs, including the stem, starting from the center. You will probably get 3-4 slabs, depending on the size of the cauliflower before it starts falling apart. Cut the rest of the cauliflower in to small florets

· Toss the cauliflower florets with 1½ to 2 Tbsp olive oil and a tiny pinch of salt and black pepper

· Layer it on one cookie sheet and put it in the oven

· On another cookie sheet, place the cauliflower slabs. Brush both sides well with the truffle oil, sprinkle lightly with salt and pepper and put it in the oven. Throw the garlic cloves as well, skin and all, on this sheet

· Bake for 25 to 30 mins, turning over the slabs once in the middle

· Bring ¼ cup water to a boil in a saucepan.

· Cut the potatoes into small pieces, throw them in the boiling water and cook on low heat with a lid until the potatoes are done

· Remove the roasted cauliflower florets from the oven. Remove the garlic cloves and peel.

· In a blender, puree the potato, cauliflower and garlic with a little water if needed. Adjust salt and pepper to taste

· Spoon some of the cauliflower puree on a plate. Drizzle with a few drops of truffle oil. Place one of the cauliflower slabs on top and serve.