Ingredients
70g Ashgrove Parmesan, finely grated
250g Ashgrove Pure Cream
50g Ashgrove Herb & Garlic Butter
1 tbsp Truffle Oil (plus extra to serve)
1 cauliflower, roughly chopped
1 onion, sliced thinly
2 garlic cloves, finely diced
1L chicken stock
25g Truffle, finely grated (plus extra to serve)
Pinch of Tasman Sea Salt

Method
1. In a large saucepan over low to medium heat, add truffle oil, onion and garlic. Sauté for 5 minutes, stirring occasionally. Add in the butter and continue to cook for a further 5 minutes.

2. Add cauliflower to the pot and coat in butter mixture. Add chicken stock and simmer until cauliflower is soft, approximately 15 minutes. Add cream and a pinch of sea salt, then simmer for a further 5 minutes. 

3. Using a stick blender, blitz together until mixture is nice and smooth with no chunks. Add parmesan and truflle, then stir until cheese has melted.

4. Serve with freshly grated truffle and a drizzle of truffle oil.