Caramelised Cauliflower Purée

For the Caramelised Cauliflower Purée

• 100 g salted butter
• 25 ml sunflower oil
• 500

Heat the butter and oil until foaming. Add the cauliflower and begin to cook and caramelise. The heat needs to be tempered so that the butter never stops foaming: the caramelisation process will take around 90 minutes. When the cauliflower is golden brown, deglaze the pan with the chicken stock. Blend on full power for 1 minute, season with a little salt and blend for a further 30 seconds. Pass