For use in Baked Salmon Royale
2T Unsalted Butter
1 Shallot (chopped)
1lb Cauliflower (cored and cut into small florets)
1 Cup Heavy Cream
½t Coarse Salt
½t Freshly Ground White Pepper
1T White Truffle Oil
1. Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.
2. Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil.
3. Transfer mixture to a blender. Blend until smooth and creamy.