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About the Recipe
Ingredients
1 lb cauliflower florets, cut up
3 oz butter
1 ½ tablespoon chicken base
1 qt heavy cream
2 cups water
1 pinch salt and white pepper
3 tomatoes, de-seeded and diced
Preparation
In a stockpot, melt the butter and sauté the cauliflower buds until tender; add chicken base, water and cream. Bring to a low boil and cook for 20 minutes, stirring occasionally. Turn the heat to a medium boil, slowly add the slurry, and mix until it thickens. Turn the heat down and simmer for 10 minutes
Add the diced tomatoes, simmer for 5 minutes and season to taste
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