• Fill a large saucepan with about 1 litre of water and season it generously with salt. Bring to a boil. Cut the cauliflower into chunks and add to the water. Cook until completely tender, about 15–20 minutes.
• Drain the cauliflower thoroughly. Return it to the warm saucepan and allow excess moisture to evaporate for a minute. Add the butter and seasoning.
• Mash lightly with a fork first, then pour in a splash of the cream.
• Blend the mixture using an immersion blender until smooth. Gradually add the remaining cream while blending until the purée becomes silky and airy. The texture should remain slightly looser than mashed potatoes.
• Add the white wine vinegar and blend briefly once more. Taste and adjust seasoning before serving warm.

Serving suggestion

• Spoon the cauliflower purée onto the edge of the plate and use the back of a spoon to drag it gently towards the centre. Arrange the main components of the dish along the purée line for a clean, restaurant-style presentation.
• Warm the serving plates in the oven before plating. Room-temperature plates quickly cool down the food.