Recipe for Roasted Cauliflower with Black Truffle

Preheat the oven to 160 °C. Clean the whole cauliflower and remove the leaves, taking care to set them aside. Peel the truffle and set aside the scraps.

Dry the cabbage well, then brush it with coconut oil and season with salt. Wrap it in a piece of parchment paper with half of the truffle trimmings, then place it on a baking sheet and bake for 45 minutes to 1 hour, until the cauliflower is colored and tender.

In the meantime, separate the stems from the leaves of the cauliflower and chop them finely. Chop the rest of the trimmings.

To finish, sauté the diced stems in coconut oil for 4-5 minutes; they should be partially cooked. Add the chopped truffle. Moisten with coconut milk and adjust the seasoning. Once cooked, cut the cauliflower into wedges and place one on each plate, accompanied by a spoonful of sauce. Grate a little truffle on top and enjoy.