Cauliflower and squid ink puree recipe

1. 1

   Remove the florets of cauliflower and slice thinly.

2. 2

   Discard the stalk and place in a thick-bottomed pan.

3. 3

   Cover with the milk cook slowly on a low heat - to prevent the milk from catching.

4. 4

   Once tender, drain and reserve the milk.

5. 5

   Place the cauliflower in a blender and blitz until smooth using some of the milk as required.

6. 6

   Add the squid ink, truffle oil and season to taste.

7. 7

   Chill and use as required.

* Per serving · 4 servings · Values may vary.

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