Cauliflower & lime leaf cream

700 grams	cauliflower
1	onion
4	lime leaves
1	lemongrass
200 grams	vegetable broth
200 grams	cream or coconut milk
4 grams	salt
	Xanthan gum

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. 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.

Recipe used in brill & tom yum sauce dish