Truffle macaroni with cauliflower beignets

 

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Glynn Purnell

Ingredients

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