Cauliflower Puree

Place a heavy‑based saucepan over low‑medium heat and allow it to warm gradually.

Add half of the butter (35 g) and melt it gently, taking care not to let it brown.

Stir in the diced onion together with the salt; sweat the mixture for 4–5 minutes, stirring regularly until the onion is soft and translucent without color.

Add the cauliflower florets (cut into uniform pieces) and the remaining 35 g of butter to the pan.

Continue to sweat the vegetables gently for 20–25 minutes, stirring occasionally, until the cauliflower is completely softened, releases its moisture, and stays pale in color.

Pour in the double cream (200 ml) and stir to coat the cauliflower lightly; increase the heat to medium.

Reduce the mixture, allowing the cream to thicken and just bind the cauliflower, creating a lightly glazed, cohesive texture (about 3–4 minutes).

Remove the pan from the heat and immediately transfer the hot mixture to a high‑speed blender.

Blend on high until the puree is completely smooth; while blending, drizzle in a small stream of olive oil to enhance gloss and silkiness.

If the puree is too thick, adjust the consistency with a splash of milk or light stock, blending briefly to incorporate.

Taste and season with additional salt if needed; serve the puree right away, or cool it rapidly over an ice bath to preserve its bright colour.

For a soup version, reheat the puree and thin it with warm milk or stock to reach the desired soup‑like consistency.