Cauliflower Truffle Purée

Directions Print

1. For the cauliflower, clean and cut the cauliflower, removing the outer leaves, but keeping the stem intact. Place in a large saucepot and cover with the cream; simmer gently until the cauliflower is tender. Strain the cauliflower, reserving the cream.
2. Place the cauliflower in a blender and purée, adding ¼ of the reserved cream just to begin the blending process. Add the salt and pepper, and purée, drizzling in the oil to emulsify. Reserve hot.
3. To plate, place the purée in a bowl and garnish with a drizzle of truffle oil and parsley, if desired.