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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2
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By Glynn PurnellIngredients
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
Method
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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.
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Preheat a deep-fat fryer to 180C.
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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.
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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.
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Spoon the macaroni onto warmed plates and place the cauliflower beignets on top. Garnish with parsley and truffle and serve immediately.