• 250 g unsalted butter
• 1.2 kg cauliflower florets – broken into small pieces
• 200

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