• 300 g (10½ oz) cauliflower
• 520 ml (17½ fl oz) full-cream cow’s milk
• 10 g (¼ oz) salt
• 10 g (¼ oz) xanthan gum

Cut the cauliflower into small pieces. Cook in the milk for about 30 minutes until soft. Season with the salt, then add the xanthan gum and purée. Pass through a fine mesh strainer.