Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges (National Winner – RHT Australia 2014)
1 Chorizo sausage
200ml Fresh Milk
2 tbsp Butter
Salt & Pepper
Pre heat a saucepan on a high heat. Lightly seal scallops for 40 seconds on each side until caramelised.
Thinly slice Chorizo sausage and fry in a saucepan on a high heat until golden brown.
Finely slice cauliflower and place into a heavy based pot. Add butter, a pinch of salt & pepper & cook on low heat for 3 minutes. Cover cauliflower with milk, bring it up to the boil and then simmer until soft. Drain liquid and blend cauliflower until smooth.