Prep time 10 minutes
Cook time 30 minutes
1 tbsp pukara truffle oil
1 onion, sliced thinly
2 Garlic clove, finely diced
50g Ashgrove garlic and herb butter
1 cauliflower, roughly chopped
1L Chicken stock
Pinch of Tasman sea salt
250g Ashgrove cream
75g Parmesan cheese, finely grated
25g Truffle, finely grated (plus extra to serve)
2 tbsp pukara truffle oil
Step 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.
Step 2 Add cauliflower to the pot and coat in butter mixture. Add chicken stock and simmer until cauliflower is soft, approximately 15 minutes. Add a pinch of sea salt and cream, simmer for a further 5 minutes.
Step 3 Using a stick blender, blitz together until mixture is nice and smooth, with no chunks. Add parmesan and truffle, stir together.
Serve with freshly grated truffle and a drizzle of truffle oil.