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This cauliflower and truffle soup is a fabulous starter for an evening meal, or you could serve it in espresso cups or shot glasses as an amuse-bouche.

Truffle marries perfectly with butter, cream, eggs, and – for reasons that no-one can fathom – exceptionally well with ‘white’ foods such as potato, rice, bread or pizza dough, pasta, fish, and cauliflower.

If you can’t get a fresh truffle, you can add truffle oil for flavour, and slices of preserved truffle as a garnish. Quantities will vary according to strength.

Get the recipe: www.thisnzlife.co.nz

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Cut cauliflower florets into pieces, then process pulse by pulse in a food processor until the consistency of couscous (or grate it). Remove any large pieces and reprocess separately. The resulting cauliflower ‘rice’ will store for up to 3 months in the freezer. The serving size is about 1 cup per person.