Cut the cauliflower into pieces of the same size (approx. 5 x 5 cm). Set aside a handful of smaller cauliflower florets separately. Peel the potato and cut into smaller cubes (approx. 2 x 2 cm). Put cauliflower and potato in a saucepan (wash beforehand), add salt and bring to a boil.
Set up the pan with a little butter, add the smaller cauliflower florets and fry over low heat. Cut the shallot into rings, add to the pan (separately if possible) and fry.
When the potatoes and cauliflower are soft in the pot, drain the water and puree the contents with a hand blender. Stir in butter and season with salt.
Put a little sugar on the shallots and fry briefly.
Serve the puree with cauliflower florets and caramelized shallots
Tip: If you don`t want it to stay vegetarian, almost everything goes with it. I prefer fish.
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