Description
A plant-based illusion with silky elegance and deep umami.
Ingredients
Scale
For the Crust:
- 8 large king oyster mushrooms, sliced into 1-inch thick rounds
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 head cauliflower, chopped into florets
- 2 tbsp truffle oil
- 1/4 cup unsweetened almond milk
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss mushroom rounds with olive oil, smoked paprika, salt, and pepper. Arrange on a baking sheet and roast for 20 minutes, flipping halfway.
- Meanwhile, steam cauliflower florets until very tender, about 10 minutes. Drain well.
- In a food processor, blend steamed cauliflower with truffle oil, almond milk, nutritional yeast, and garlic powder until smooth and creamy.
- Spoon cauliflower puree onto plates, creating a cloud-like base. Top with roasted mushroom “scallops” and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.