Pea Puree with Roasted Cauliflower & Pickled Beans

Peel and finely dice the shallots. In a pan, let some butter foam, then sauté the shallots until golden brown.

Add the peas, season with a pinch of salt and pepper. Pour in the vegetable broth and reduce by half. Add milk and cream, bring to a boil and simmer for approx. 7-8 minutes.

Finely purée the mixture and pass through a sieve for an extra fine texture. Season with a little lemon juice to taste.