Ingredients:
Heat butter and oil in a large pan over high heat. Add cauliflower, cover with cartouche. Sweat for 20 mins.
Remove cartouche and continue cooking until deeply golden and very soft.
Add cream, parmesan, and vinegar. Simmer, then remove from heat.
Divide between Thermomix jugs and blend on speed 8 for 5 mins. Add milk as needed to achieve silky, spoonable texture (should hold a clam).
Season to taste.