Ingredients:
1 Large head of cauliflower, stem removed, cut into pieces.
2 medium onions, diced
2 sticks celery, diced
3 garlic cloves, minced
1.5 litres stock – chicken or vegetable
Salt and pepper to taste
2 tbsp Great Southern Truffle Oil
Method:
Sauté onion and celery over low heat till soft, then add garlic and cook 5 mins
Add cauliflower and stock, simmer till perfectly cooked
Blend to desired consistency – rustic or smooth, adjust seasoning and add cream if desired
Finish with a drizzle of Great Southern Truffle Oil
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