Clean the cauliflower and break it into florets. In a saucepan over a low heat, simmer the cauliflower in the cream with the bay leaves and thyme. Once soft, after about 20 minutes, transfer the vegetables and cream to a food processor. Puree and then strain the mixture.
2
Put the cauliflower into a pot over a medium heat to reheat with the stock and 35%% cream. Add the butter at the last minute, season and whiz with a hand beater or wand. Serve immediately.
