less than 30 mins
10 to 30 mins
By Glynn Purnell
For the cauliflower beignets
- 50g/1¾oz self-raising flour
- 250ml/9fl oz sparkling water
- 50g/1¾oz cornflour
- 1 cauliflower, cut into small florets
- salt and freshly ground black pepper
For the truffle macaroni
- 40g/1½oz butter, cut into cubes
- 40g/1½oz plain flour
- 400ml/14fl oz full-fat milk, warmed
- 1 tbsp Dijon mustard
- splash truffle oil
- splash single cream
- 75g/2¾oz Parmesan, grated
- 250g/9oz cooked macaroni
- 1 tbsp grated truffle, plus extra to garnish
- 1 tbsp finely chopped fresh flatleaf parsley, plus extra to garnish
To make the cauliflower beignets, mix a pinch of salt and the self-raising flour together in a bowl and whisk in the sparkling water. Add the cornflour and mix well to make a batter. Add the cauliflower florets and turn to completely coat each floret in the batter.
Preheat a deep-fat fryer to 180C.
To make the macaroni, melt the butter in a saucepan and stir in the flour to make a roux. Cook for 3 minutes over a low–medium heat. Slowly add the warm milk, stirring constantly until a thick sauce is formed. Whisk in the mustard, truffle oil, cream, and Parmesan. Stir until the Parmesan is melted and then add the macaroni, truffle, and parsley. Stir to combine.
Deep-fry the battered cauliflower for about 3 minutes, until crispy and cooked. Carefully transfer to kitchen paper to drain and season with salt and pepper.
Spoon the macaroni onto warmed plates and place the cauliflower beignets on top. Garnish with parsley and truffle and serve immediately.