A Recipe by Matteo Boglione

Healthy and tasty, this cauliflower recipe encompasses the health trend rife in fine-dining. Executive Chef at Le Cirque Signature, Mumbai, this recipe showcases Boglione’s passion for recreating traditional dishes with sophistication and ingenuity…

Serves 4



450g of raw cauliflower

50g béchamel

50g parmigiano cheese

2 eggs



White pepper


3 slices sandwich bread

2 Porcini mushroom

1 avocado

Salt/pepper/olive oil

Mozzarella fondue

100 gr buffalo mozzarella

100 gr heavy cream

Black truffle sauce

1 whole black truffle

100 gr heavy cream




Clean the 450g of raw cauliflower, cover in water and boil until soft, strain the water and make a puree. Strain again. Once the puree is chilled add the béchamel, the cheese, 1 whole egg and one egg yolk, mix and season to taste. Drop the mixture into a flan/round oven proof container and cook for 50 min at 105°C in a ventilated oven. Once cooked chill and put in fridge

Mozzarella fondue

Heat the heavy cream in medium size pot. When it is hot add the shredded mozzarella and whisk. The cheese will melting and the mixture will become thicker. Remove from the heat and strain. Chill in fridge.

Truffle sauce

Take a small ball of black truffle (approximately 10g) and chop it very finely. Add it to heated heavy cream, bring to a boil and let it reduce until you obtain a medium thick sauce. Set aside.


Chop all the ingredients in squares. Sauté the mushrooms in very hot pan with 1 tbsp of butter. Once cold, add the avocado and the toasted bread. Add extra virgin olive oil, salt and pepper

To serve

Using a ring mold of 7 cm, lay the panzanella mixture on a round dish. In the meantime use the microwave to heat the flan for 2 min or put in oven for 5 minutes. Once hot, lay over the panzanella. Heat up both sauces (mozzarella fondue and Truffle sauce) and glaze the flan with them. Serve and buon appetito!!

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A Recipe by Matteo Boglione