Barbecued cauliflower with truffle and potato mousseline

Winter harvest flavours

The Winter season stands for hearty vegetables and warm flavours. We’ve created a delicious vegetarian dish that is prepared in a surprising way; on the barbecue. Surprise your guests with this delicious dish with nutty and typical Winter flavours with a contemporary twist. We assure you, even meat lovers will enjoy this dish. 

Guido Le Bron de Vexela – Chef de cuisine Les Salons 

Ingredients (serves 4):

  • 1 cauliflower
  • 200 grams of butter
  • Thyme and rosemary sprigs
  • 240 grams potato mousseline (velvet soft mashed potatoes)
  • 4 roasted shallots
  • 8 stumps of bimi
  • 8 rounds of yellow beetroot
  • About 20 grams of fresh truffle
  • Vegetable stock
  • Handful of hazelnuts
  • Leaf of palm cabbage (or kale)
  • Bay leaf
  • 1 finely chopped shallot
  • 1 clovegarlic finely chopped
  • Splash room

*A barbecue is required to prepare this recipe.


  1. Cut the cauliflower into 4 equal slices.
  2. Make beurre noisette from the butter. Let the butter sizzle over a low heat until a golden yellow mass is formed, which has a nutty smell. Add a little garlic, finely chopped shallot, bay leaf and rosemary while crushing. Make sure this is on low heat and not burnt.
  3. Spread the cauliflower slices with the beurre noisette and sprinkle with a pinch of salt and pepper. Place a few leaves of rosemary and thyme on the cauliflower slices. In the meantime, make sure that the Big Green Egg/barbecue is on and has a temperature of approximately 150 degrees.
  4. Place the cauliflower on the rooster and grill until just cooked through. Brush the cauliflower occasionally with the butter. (Be careful not to drip too much butter on the coals, this will cause flames).
  5. Cut the shallots lengthwise and remove the skin, grill them on the inside as well until they are nicely coloured.
  6. Cut the palm cabbage leaf into small pieces and deep-fry this nice crispy in oil.
  7. Make the potato mousseline. Peel the potato and cut into fairly equal parts, boil them in water with salt until tender, drain and let them steam dry, then add butter and a dash of cream and season with salt, pepper and nutmeg.
  8. Heat the puree, and also heat the beets andbimiin a little vegetable stock and butter, season with salt and pepper. 
  9. Arrange everything on a plate and finally shave the truffle over it, serve with some browned hazelnuts and sprinkle a little bit of the beurre noisette around each other and finish with chips of palm cabbage.

 Enjoy your meal!  

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