Cover the roasted cauliflower with the chicken stock that you set aside and bring to boil for 5 minutes. Put in Food Processor and add crème fraiche, salt, pepper and white truffle oil to taste ...

Remove any tough outer leaves from the cauliflower and slice the cauliflower ... and finish with roasted hazelnuts and a drizzle of truffle oil. Serve with plenty of toast, or rustic bread.