- 1/2 cauliflower
- 2 cups chicken stock seasoning
- 2 tablespoons truffle cream
Cut cauliflower into chunks and place in a saucepan with seasoning and stock.
Bring to the boil and simmer until just soft (5 to 10 minutes). Once cooked, puree with a stick blender and mix in the cream.
Optional: Add truffle salt to season.