Cauliflower Soup with Truffle Infused Extra Virgin Olive Oil
Cauliflower Soup Truffle oil Fresh Truffle v2


  • 1 large head cauliflower, florets
  • 3 tablespoons olive oil
  • 3 sprigs thyme, leaves only
  • 1 pinch nutmeg
  • sea salt to taste
  • Pepper, freshly ground, to taste
  • 2 tbsp Great Southern Truffles Infused Extra Virgin Olive Oil
  • 120g hazelnuts, raw
  • 3 sprigs Italian parsley, leaves only, chopped
  • 1 Tbsp truffle oil, to serve


  1. Preheat oven to 210C. Line baking tray with baking paper.
  2. Place the cauliflower florets in a single layer on the baking sheet. Drizzle with the remaining two tablespoons of olive oil and sprinkle with nutmeg, salt and pepper. Toss to coat and then spread the cauliflower out on the baking sheet. On a separate tray, place hazelnuts on a baking sheet. Set aside.
  3. Roast the cauliflower for 30-35 minutes or until golden brown and cooked. At the last 10 minutes of baking, place the hazelnuts in the oven as well.
  4. Arrange cauliflower on a serving dish, sprinkle hazelnuts over the top. Shave fresh truffle, sprinkle with Great Southern Truffles Infused Extra Virgin Olive Oil and parsley to serve.
Dumplings 2
Dumplings 2
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