Cauliflower with Hazelnuts and Truffle Oil

Our favorite restaurant where we enjoyed the cauliflower hazelnut salad

Our days in the Azores are packed with cooking classes, hikes through tea and pineapple plantations, exploration of volcanic landscapes, and meetings with local farmers to learn about the archipelago's unique food heritage. Of course, there’s also time to relax and explore the island on your own.

On our last day, we spent some time in the charming capital, Ponta Delgada, where we included a stop at our favorite restaurant before catching our flight. For the past three years, we’ve returned repeatedly to this gem, and today I want to share one of my favorite dishes from their menu—Cauliflower with Hazelnuts and Truffle Oil! I couldn’t resist asking for the recipe, and now I’m excited to pass it on to you.

Ingredients

One head of organic cauliflower
½- 1 cup chicken or vegetable stock
3 cups arugula or salad greens
1 cup hazelnuts roasted
⅛ cup vinagrette
3 tablespoons truffle oil

Directions

Cut the cauliflower into small pieces and spread out on a sheet pan.
Drizzle with extra virgin olive oil and a sprinkle of salt on a sheet pan.
Roast in a 350 degree oven for about 30 minutes.
Remove from the oven and allow to cool.
Puree half the cauliflower by putting it in a food processor with ½a cup of stock.
Puree until smooth. Add more stock but keep it stiff like whipped potatoes.
Place the remaining cauliflower pieces in a bowl with the arugula or greens and toss with a light drizzle of the vinaigrette. Spread the cauliflower puree on a plate. Place the tossed mixture of salad and cauliflower on top of the puree. Sprinkle with hazelnuts and drizzle the whole plate with truffle oil.

If you’re looking for an unforgettable culinary experience, just a 5-hour direct flight from Boston, I’d love for you to join me for Azores Culinary Experience 2025, September 20-27th! Registration is open!

I hope to see you there!

Warmly,
Jan