- 2 heads cauliflower (florets only)
- 2 yellow onions
- 3 cups heavy cream
- truffle oil
Dice onions and sweat in a little butter until tender (no color). Add cauliflower, salt, and cover halfway with water. Put lid on and simmer about 25 minutes until completely tender. Strain solids and puree with cream. Save cooking liquid for thinning if needed. Adjust seasoning. Add truffle oil to taste. Yields 3 quarts.