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INGREDIENTS:

1 medium cauliflower, 1 / 2 l broth, 1 / 2 liter milk, salt, black pepper, 100 g of grated bottarga,
Oil extra virgin olive oil.

PREPARATION:

Wash and chop the cauliflower, removing the leaves and stem. Bring to boil the broth and milk until you try the pieces with a knife tender. Blend with a machine
blade and pass through a sieve. Season with salt and freshly ground black pepper.

PRESENTATION:

Cool in refrigerator. Serve with a dollop of roe mullet and a drizzle of olive oil.