1In a large sauté pan heat 1 tablespoon olive oil. Add the sweet onion and cook until soft. Add the cauliflower florets. Mix well with the onion and the vegeta. Cook for 3 min, then add water just to cover the florets and let in simmer until done, about 20 min. Transfer the mixture with all liquid to a blender and blend until smooth and creamy.
2Add the kale to a boiling salted water and cook for 4 min. The salt in the water will preserve the kale’s dark green color. Once done, transfer the kale to a food processor with ½ tablespoon black truffle butter and blend until smooth. If needed, add some of the kale hot water.