Nettle spinach, oven-cooked cauliflower and Périgord truffles

Our gardens, meadows and forests offer an incredible amount of deliciousness. And so today I went for a walk and collected enough nettles to make a delicious spinach. Make sure when you collect nettles or other herbs or plants that they are not near a road. The exhaust fumes are absorbed by the plants. Therefore, it is advisable to collect and process them in places far away from roads.

I served oven-cooked cauliflower and Périgord truffles with the aromatic nettle spinach, a perfect choice. This combination of fresh greens, succulent vegetables and noble mushrooms will set your taste buds abuzz.

Let’s start with the nettle spinach. This healthy leafy vegetable is rich in vitamins and minerals and has a tangy flavour that goes perfectly with the other ingredients. The spinach is sautéed with garlic and onions and then seasoned with a little lemon juice and butter.

Of course, roasted potatoes and fried eggs also go wonderfully well with the nettle spinach – in itself, the combinations are open to any possibilities.

Preparation time: 15 minutes
Cooking time: 20 minutes




500 g nettle

1 shallot

1 clove of garlic

1 tbsp butter

1 tbsp olive oil


2 tbsp flour, gluten-free, Schär Farine

50 ml whipping cream


1 pinch freshly ground nutmeg

Cauliflower florets





  1. cut the florets from the cauliflower, drizzle with oil, salt and pepper and cook in the oven at 180°C for 20 minutes.
  2. Peel and finely dice the shallot and garlic.
  3. Heat the butter with the olive oil and sauté the shallot with the garlic in it.
  4. Add the spinach, stir until it has collapsed. Cook for 10 minutes.
  5. Then puree the spinach and strain through a fine sieve.
  6. Sauté the flour in hot butter and add to the spinach.
  7. Pour in the cream and season with salt, pepper and freshly ground nutmeg.
  8. Arrange the nettle spinach, place the cauliflower on top and shave the fresh truffle over it with a truffle slicer.