Cauliflower and squid ink puree recipe

• 1 Head of cauliflower
• 1 l (1.8pints) Milk
• 8 g (0.3oz) Squid ink - (2 sachets)
• 4 Drops of truffle oil

1. Remove the florets of cauliflower and slice thinly.
2. Discard the stalk and place in a thick-bottomed pan.
3. Cover with the milk cook slowly on a low heat - to prevent the milk from catching.
4. Once tender, drain and reserve the milk.
5. Place the cauliflower in a blender and blitz until smooth using some of the milk as required.
6. Add the squid ink, truffle oil and season to taste.
7. Chill and use as required.

cauliflower, l, drops

Taken from www.lovefood.com/guide/recipes/11532/tom-van-zellers-cauliflower-and-squid-ink-puree (may not work)