Mushroom Scallops on Truffle Cauliflower Cloud – Vegan Elegance
A plant-based illusion with silky elegance and deep umami.
Ingredients
Scale
- 8large king oyster mushrooms, sliced into1-inch thick rounds
- 2 tbspolive oil
- 1 tspsmoked paprika
- 1/2 tspsea salt
- 1/4 tspblack pepper
- 1head cauliflower, chopped into florets
- 2 tbsptruffle oil
- 1/4 cupunsweetened almond milk
- 1 tbspnutritional yeast
- 1/2 tspgarlic powder
- Fresh parsley for garnish
Instructions
- 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.