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Easy
By David Higgs
Published 2018
In a pot over low heat, melt the butter until foamy but not browned. Add the cauliflower florets to the butter. Cook over low heat for 1½ hours until the cauliflower is a deep caramel colour.
Transfer the contents of the pot to a Thermomix jug and add the milk with half of the warmed vegetable stock. Blend the cauliflower on high until it begins to form a purée. Add the remaining stock