Cauliflower never had it so good. This is a fabulous starter for an evening meal or serve in espresso cups or shot glasses as an amuse-bouche.

Recipe: Tania Lawrence 

INGREDIENTS 

¼ head of cauliflower, in florets
2 cups vegetable stock
2 bay leaves
1 tablespoon butter
1 tablespoon flour
250ml cream
30g grated parmesan
salt and pepper to taste
½ teaspoon truffle oil
freshly shaved truffle to garnish

METHOD

Cook cauliflower florets in boiling stock with bay leaves. Remove cauliflower, discard bay leaves and retain 1 cup of stock. Purée cauliflower in food processor or blender
until smooth.

Melt butter in a saucepan and add flour to make a roux. Cook while stirring until the colour deepens slightly then slowly stir in stock to make a velouté.

Stir in cauliflower purée then pass through a fine sieve into a clean saucepan. Mix in cream to the preferred consistency. Add grated parmesan and season to taste with salt and pepper.

Heat gently before serving. Pour into teacups, espresso cups or shot glasses. Drizzle truffle oil on top and garnish with shaved truffle.

 

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