HaVen’s Cauli-Polonaise

1 cauliflower head, cut in half

1/4 cup extra virgin olive oil

2 sticks butter at room temperature

1/4 cup shallots, small dice

1/2 cup gruyere cheese, grated

3 Tbsp. & 2 tsp. black truffle oil

1 tsp. kosher salt

3 slices dark pumpernickel dry toast

1/4 cup whole-grain mustard

1/8 tsp. cayenne pepper

2 large eggs

1/4 cup Italian parsley leaves, stems removed

1/4 cup shaved radish

Preheat oven to 375°. Brush each cauliflower half with olive oil. Place in roasting pan stem side down. Add ¼ inch of water to bottom of pan. Roast up to 1 hour or until entire top of cauliflower is deep golden brown. Remove from oven. Let cool. While roasting cauliflower, break pumpernickel toast into pieces. Pulse in food processor until all toast has turned to crumbs. Pour crumbs in mixing bowl. Toss with mustard and cayenne pepper. Pour onto cookie sheet. Bake in oven until completely dried out. Remove from oven, cool, and drizzle with 2 tsp. black truffle oil. In food processor, add butter, shallots, gruyere, 3 tbsp. black truffle oil, black pepper and salt. Puree until smooth. Liberally smear butter mixture over each cauliflower half. Place back in oven to reheat and melt butter, approximately 5–6 minutes. While reheating cauliflower, cook eggs separately, sunny-side-up until egg white is completely set. Remove cauliflower halves from oven, sprinkle with crumbs and top with eggs. Garnish with parsley and shaved radish. Serve immediately.


Chef Todd Erickson

Executive Chef


Cuisine: International

Ambiance: SoBe



1237 Lincoln Rd, Miami Beach

305.987.8885    havenlounge.com



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