Smooth, velvety cauliflower becomes the star of the bowl, gently simmered with aromatic onions and garlic, then blended to creamy perfection. A few drops of truffle oil (or even freshly shaved truffle) finish the dish, adding a luxurious earthy aroma that elevates the humble cauliflower into a chic, comforting starter. Serve it warm with crusty bread or crisp croutons for extra texture.

Ingredients

• 2 tbsp Pukara truffle oil
• 1 onion, sliced thinly
• 2 garlic cloves, 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)

Instructions

• 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.
• 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.
• 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.

Recipe from Food lab