Cauliflower Veloute with Burgundy Black Truffles

Prepare the cauliflower by remove the hard bottom stem and reserving the soft core and the tops, then wash and drain it. Cut into medium sized chunks.

Saute the chopped shallots gently in a saute pan with butter. Be careful not to caramelise the shallots. Add in the cauliflower chunks and cover with a equal parts milk and water. Add in the vegetable stock cube, some salt to taste and allow to simmer gently.

Once the cauliflower is cooked, allow for the mixture to cool slightly before blending into a smooth veloute. If the veloute seems thin, reduce it gently over medium low heat until desired thickness. Adjust the seasoning if necessary after reducing and not before.

Chop the autumn truffles to small pieces and place at the bottom of the soup plate. Ladle in the soup over the truffles and finish with thinly sliced truffles over to sublimate the dish. Sprinkle some fleur de sel over before serving.

Serve hot or cold