Ingredients:
1 Head of cauliflower, washed
1 Leek (optional), washed
20 mls oil or 40g butter
2 teaspoons Chicken stock powder
OR 2 Massel chicken stock cubes (enough to make 1 Litre)
800-900 mls water (depending on thickness desired)
2 teaspoons of horseradish cream (optional)
Dollop of cream
Freshly grated black truffle
Method:
Chop leek finely (white part only)
Heat oil/butter in saucepan and saute leek over medium heat until translucent
Break cauliflower into florets and chop or process in food processor
Add processed cauliflower to saucepan with chicken stock powder and water
Bring to a boil and cook for 20 minutes stirring occasionally
Leave to cool, pour into food processor and process until creamy consistency
Add 2 teaspoons of horseradish cream if using, and process for another 10 seconds
Heat prior to serving, dollop cream onto each serve, grate truffle over the cream
Enjoy with warm crusty bread and truffle butter (softened butter mixed with finely grated truffle, ratio of 5 grams of truffle to 100 grams of butter)
