Oregon Black Truffle Cauliflower Fondue with Homemade Lavash Crackers

By Cameron Dunlap
Marcos Cafe • Portland, Oregon

This recipe was demonstrated at the Fresh Truffle Marketplace on Sunday, February 16, 2020.

Serves 8

Ingredients:
1 Ounce Fresh Oregon Black Truffle
1 Ounce Oregon Black Truffle Oil
1 Head Cauliflower
1 Yellow Onion, Thinly Sliced
6 Cloves of Garlic, Thinly Sliced
2 Cups Heavy Cream
2 Cups Grated Gruyere Cheese
1 Tablespoon Kosher Salt
1 Tablespoon Cider Vinegar

Fondue Instructions:

1. Thinly slice onion and garlic. In a medium sauce pot sauté with a little oil for 5 minutes on medium heat.
2. Cut cauliflower into small pieces and add to the pot. Cook another 5 minutes.
3. Add heavy cream and salt. Cover with water until vegetables are fully submerged. Simmer till all vegetables are soft and fully cooked.
4. Grate in black truffle and add truffle oil. Add gruyere and stir until completely melted.
5. Transfer to blender and purée until smooth. Transfer mixture to a container in the fridge. Fondue Dip can be served hot or cold.

Homemade Lavash Crackers

Ingredients:
1 Large Egg
5 Cups All-Pupose Flour
2 Tablespoons Melted Butter
1¼ Cup Warm Water
2 Teaspoons Kosher Salt

Lavash Crackers Instructions:

1. Mix all ingredients until dough forms. Knead for 3 minutes. Dough should be dry but not crumbly. Wrap in plastic wrap and let rest for 10 minutes.
2. Roll out dough as thin as possible, and cut to desired shape. Using a pasta sheeter works best but it can be done with a rolling pin.
3. Using a metal baking sheet turned upside down, cover with a light coating of olive oil and stretch dough over the pan.
4. Using a fork, mix together 2 eggs with a few drops of water to make an egg wash. Liberally coat cracker dough with a pastry brush and sprinkle with your favorite seasoning.
5. Bake at 350° for 4 minutes, rotate and bake for another 4 minutes or until golden brown.

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