Cauliflower with Hazelnuts and Truffle Oil
Our favorite restaurant where we enjoyed the cauliflower hazelnut salad
Our days in the Azores are packed with cooking classes, hikes through tea and pineapple plantations, exploration of volcanic landscapes, and meetings with local farmers to learn about the archipelago's unique food heritage. Of course, there’s also time to relax and explore the island on your own.
On our last day, we spent some time in the charming capital, Ponta Delgada, where we included a stop at our favorite restaurant before catching our flight. For the past three years, we’ve returned repeatedly to this gem, and today I want to share one of my favorite dishes from their menu—Cauliflower with Hazelnuts and Truffle Oil
The menu changes each season, and each time I return there is a whole new chalkboard of options, and I am consistently surprised by the tasty selections each time!
Ingredients
One head of organic cauliflower
½- 1 cup chicken or vegetable stock
3 cups arugula or salad greens
1 cup hazelnuts, roasted
⅛ cup vinaigrette (here I use 1/4 cup hazelnut oil and 2 tablespoons fresh squeezed lemon juice, 1 tablespoon mustard, and 3 tablespoons minced shalllot)
3 tablespoons truffle oil
Other ideas are to add roasted chickpeas, or pomegranate arils
Directions
Cut the cauliflower into small pieces and spread out on a sheet pan.
Drizzle with extra-virgin olive oil and sprinkle with salt on a sheet pan.
Roast in a 350-degree oven for about 30 minutes.
Remove from the oven and allow to cool.
Puree half the cauliflower by putting it in a food processor with ½a cup of stock.
Puree until smooth. Add more stock but keep it stiff like whipped potatoes.
Place the remaining cauliflower pieces in a bowl with the arugula or greens and toss with a light drizzle of the vinaigrette. Spread the cauliflower puree on a plate. Place the tossed salad mixture and cauliflower on top of the puree. Sprinkle with hazelnuts and drizzle the whole plate with truffle oil.
I have made this dish many times since my first bite. Today I roast a can of chick peas with the hazelnuts and sprinkle the chickpeas with the hazelnuts on top- a bit more protein and a bit more texture.
If you’re looking for an unforgettable culinary experience, just a 5-hour direct flight from Boston, I’d love for you to join me for the Azores Culinary Experience 2025, September 20- 27th! Registration is open!