First cut 700 grams of cauliflower off the stem and cut it to the same size.
Then cut the onion in half and clean it. Now chop it.
Then add a drizzle of oil to a hot pan and glaze the onion on a low heat. Also add the lime leaves. Now take the lemongrass and break it with the back of a heavy knife. Then twist it into a knot.
Once the onions have softened add the cauliflower and then directly deglaze the pan with the vegetable broth, the cream or coconut milk, the lemongrass knot and the salt. I use coconut milk, but if you don't like the coconut flavor you can replace it with cream.
Now cover it with a piece of parchment paper and let it boil it almost all the liquid has evaporated. I added the paper for a more even cooking of the cauliflower.
Then remove the lime leaves and the lemongrass and transfer the cauliflower into a blender. Now blend it till smooth.
Once it’s smooth add a knife tip of xanthan gum to prevent the cream from leaking any liquid once platted. Blend it for another minute.
Then transfer it into a piping bottle and keep it in your fridge for later.Â
