- Sweat the shallots and garlic in the olive oil and butter over low heat.
- Add the cauliflower, salt, and pepper. Cover and sweat for a few minutes.
- Add the stock, cream, lemon zest, and sachet. Simmer until the cauliflower is tender. Strain, reserving the liquid.
- Purée the drained cauliflower in a blender, adding just enou