Cauliflower Cream

• 2 French Shallots, Finely Diced
• 2 White Celery Stalks (Inner Stalks), Finely Diced
• 1 Garlic Clove, Finely Diced

Sweat the shallots, celery and garlic in a saucepan with the olive oil until the vegetables are translucent. Add the cauliflower florets to the pan and sweat for a further 1 minute. Add the chicken stock and simmer rapidly over high heat until almost all the stock has evaporated. Place the contents of the pan into a blender, add the butter and blend on high to form a smooth purée. Pass the puré