Caramelised Cauliflower Served with Whipped Cream

Pine Oil

1. Blanch the pine needles for 3 minutes. Refresh in cold water and dry. Blend the pine needles, grapeseed oil and parsley in a Thermomix at 60°C (140°F) for 8 minutes.
2. Infuse for 8 hours, strain and keep in the refrigerator.

Whipped Horseradish Cream<