This is a bit more of an elegant tapas, what I think makes it so good is the variety in textures and temperature when you are using both cooked, roasted and raw cauliflower. The cream can also be used as a great side for meats as well.
Cauliflower cream with hazelnuts & truffle vinaigrette
cauliflower
cream
peeled hazelnuts
truffle oil or truffles in oil
olive oil
balsamic vinegar
salt, pepper
Cauliflower cream
Break the cauliflower in smaller pieces and let simmer in water with some salt until cooked through. Strain the water and add a little bit of cream and blend until completely smooth. Season with salt and pepper.
Raw and roasted cauliflower
Using a knife carefully cut away small pieces of cauliflower, soak them in cold water to keep them crunchy until serving. Then cut one bigger piece and roast it in a pan with olive oil until golden and almost cooked through.
Truffle vinaigrette and hazelnuts
Combine olive oil, truffle oil and some vinegar, season with salt and pepper. Roast the hazelnuts with a few drops of olive oil.
Serving
Arrange all ingredients on a plate, serve the cream and roasted cauliflower warm and the hazelnuts and vinaigrette at room temperature and the raw cauliflower cold.
