Gorgonzola and hazelnut truffles on a cream of yellow cauliflower and saffron

Thoroughly wash the cauliflower and potatoes and cut them into chunks. Finely chop the onion and add it to a pan with a couple of tablespoons. Cook over low heat for a few minutes, then add the cauliflower and potatoes.

Add 200 ml of salted water and the saffron. Cover and cook over low heat for 20 minutes. Blend the cauliflower and potatoes until smooth and creamy, then let it cool completely.

While still cold, chop the gorgonzola and blend it until creamy. Then, refrigerate the cream for 10 minutes. Meanwhile, chop the hazelnuts.

Take a teaspoon of the gorgonzola cream and work it between your hands until it forms a small ball. Roll it in the chopped hazelnuts.

Arrange the cauliflower cream on a plate and arrange the pralines on top. Garnish with dried rosemary and a sprinkling of black pepper.

The chef recommends:

Place the pralines on the tray just before serving, as they will melt quickly, creating an incredible mix of flavors!

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Make your voice heard, chef!

And who says gluten-free food isn't delicious? Let me introduce myself: I'm Giada, and in addition to being a student, I enjoy making gluten-free desserts, pasta dishes, and finger foods in my free time, especially to delight those with gluten allergies or intolerances. You'll also find recipes that contain gluten You can find me on Instagram @ggiadaconti and TikTok @_ggiadaconti.