Michael Caines Cauliflower Puree Recipe

Place the cauliflower florets in a saucepan and cover with cold water. Bring to the boil and cook the cauliflower without any seasoning until soft. Strain off and reserve the cooking liquid, set this aside to cool. Blend the cauliflower in a food processor for 5 mins then place in a blender and blend to a fine puree.

Put the puree in a heavy non-stick pan with half the butter and roast, stirring it often so that it colours but does not catch. Re-blend adding the cooking liquid as needed to achieve a dropping consistency. Transfer back into the heavy saucepan over a low heat. Finish with the rest of the butter, season with salt and pepper. Add a few drops of the truffle oil to taste and a squeeze of lemon juice. Add a touch more butter if required