步驟 1
椰菜花 1個 (切至大小適中)
松露醬 5茶匙
蒜頭 3瓣 (切碎)
京蔥 1大棵 (斜切成段)
鹽 適量
白酒 隨意
Step 1.
Cauliflower x 1 (chopped into adequate sizes)
Truffle paste x 5 tsp
Garlic x 3 cloves (minced)
Leek x 1 (chopped)
Salt x to taste
White wine x optional
步驟2
焗爐預熱180℃。
準備一鍋水，加熱至沸騰，放入椰菜花煮2分鐘。之後撈起過冷河，備用。
Step 2.
Preheat oven at 180℃. Then bring some water to a boil. Cauliflowers in, simmer 2 mins. Afterwards, bath them under cold water to stop them from cooking themselves.
步驟 3
大火燒熱平底鍋，加油，炒香蒜茸。
Step 3.
Add a bit of oil and garlic into a saucepan over high heat.
步驟 4
加入京蔥，略炒至金黃。
Step 4.
Leeks in and quickly stir-fry until golden brown.
步驟 5
椰菜花回鑊，加白酒及鹽快炒1-2分鐘以吸收蒜香及蔥香。
Step 5.
Return your cauliflowers to the pan. Add a bit of white wine and salt and keep stirring, about 1-2 mins.
步驟 6
把炒好的菜移至一烤盤裡，加入2茶匙松露醬，拌勻。
Step 6.
Pour Step 5 onto a baking tray. Mix in 2 tsp of truffle paste.
步驟 7
放入焗爐焗20分鐘。
Step 7.
Bake 20 mins.
步驟 8
焗好後加入餘下的3茶匙松露醬，拌勻。(TIPS: 松露不宜過度烹煮，所以預留3茶匙後加，整道菜的味道會更香更濃郁)
Step 8.
When it’s done, throw in the remaining 3 tsp of truffle paste and mix evenly. (TIPS: truffle is a delicate ingredient. Always leave some to combine after the dish is cooked to retain its flavor.)
完成，趁熱享用啦！
Baked cauliflower with truffles & white wine.
bigboyrecipe 