Garlic Truffle Cauliflower Puree

You can use this simple puree on pork, beef, chicken or use it as a side dish. For a quick appetizer, add this puree to crostini's.


1/2 head of cauliflower

3 Tbs of Liquid Gold Garlic Olive Oil

1/2 tsp of Liquid Gold White Truffle Oil

1 head of Weedy Gardens garlic

1/4 fine diced red onion

3 sprigs of thyme chopped

3 sprigs of oregano chopped

3 Tbs fine diced red pepper

Maldon Sea Salt to taste


  1. Boil Cauliflower until tender in salted water with 1 Tbs of Garlic Olive Oil and whole head of garlic.
  2. Scoop out the cauliflower and garlic and place in blender along with remaining Garlic Oil and White Truffle Oil, reserve your water to moisten the puree. 
  3. Puree until smooth, adding reserved water to moisten the mixture, approximately 1/4c.  
  4. Remove puree into a bowl add onion, red pepper, thyme and oregano, stir to combine.


Thank you Chef James Oja for this delicious recipe.



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