Using finger, make a small incision between skin and breast meat of the chicken, sliding your finger along the breast meat to separate skin from the meat. Careful not to break skin.
Finely slice the truffle placing four or five slices under the skin on each chicken breast. Pull skin firmly down to ensure truffle is secure on the meat. Reserve remaining truffle for later.
Cut garlic bulb in half placing half within the chicken carcass along with 1 bunch of the Thyme and Rosemary and 3 Bay leaves.
Rub chicken with 2 table spoons of softened butter and season with salt.
Place remaining garlic and herbs in an oven proof pan in a nest shape placing chicken in the centre. Place pan in oven for approximately 45mins -1 hour or till cooked. This may vary, pending on chicken size and oven.
Once chicken is cooked, rub with remaining butter and remove from pan along with herbs and garlic reserving the liquid in the pan. Place pan with cooking liquid on stove top and bring to a simmer, reducing by approximately half.
Cauliflower Puree, Caramelized Escahllots and Blanched Cauliflower
Simmer half the cauliflower in chicken stock until soft.
Meanwhile, in a separate pan, melt some butter, halve the eschallots and add to the pan with a sprinkle of sugar. Cook until they are glossy and caramelized.
Blend cauliflower while on a low heat until it gets a pureed consistency (add a little more stock if needed). Pass cauliflower through a fine sieve until velvety and then back on the stove to reduce more if required.
In a separate pot of boiling water, add the other half of the cauliflower to blanche.
Drain blanched cauliflower and add to pan with caramelized escahllots. Sprinkle with roughly chopped parsley and remaining shaved truffle and toss through.
Finally, add a little whipped cream to the cauliflower puree.
Carve and serve the roast chicken on a bed cauliflower puree and then arrange blanched cauliflower mix around the chicken. Drizzle with cooking juices reserved from the baking pan.