Cauliflower Cream

• 100 g (3½ oz) unsalted butter
• 2 eschallots, finely diced

In a medium saucepan, melt 50 g (1¾ oz) of the unsalted butter. Add the eschallots, garlic and celery and sweat until translucent. Add the cauliflower florets and the chicken stock. Simmer on high he