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1 head Cauliflower

2 Tablespoons Olive Oil

1 Cup Heavy Cream

½ Cup Vegetable Stock

2 Tablespoons White Truffle Oil

Salt and Pepper to taste

Preheat oven to 375 degrees. Cut apart the cauliflower into bite size pieces, disposing of the central core. Place cauliflower on sheet tray and lightly coat with olive oil and salt and pepper. Roast in the oven until tender, approximately 25 minutes. When done, allow the cauliflower to slightly cool and place in a food processor with the vegetable stock and process until smooth. Place puree into a small stock pot over the stove and simmer gently for 5 minutes. Add the heavy cream until the desired texture is achieved, and then add the truffle oil. Season to taste with more salt and pepper.

Raspberry Sauce:

4 C Red Raspberries

1 C Granulated Sugar

½ C Water

Cook all ingredients over medium heat until sugar dissolves (15 mins); add to a blender and puree until smooth.

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