2 cups finely diced cauliflower, brunoise style
3/4 cup finely diced carrot (1 small carrot)
1 cup finely diced zucchini (1 medium zucchini without the seeded core)
1/2 medium white onion, finely diced
2 large garlic cloves
3 tbsp olive oil
1 cup dry white wine
2 cups vegetable stock
1 heaped tsp plain flour mixed with 1/5 cup hot water
1 tbsp butter
1 cup grated Parmesan cheese

For Macadamia burnt butter
10 macadamia nuts, smashed or ground into crumbs
2 tbsp butter, organic and grass fed if possible
1/2 garlic clove, finely diced
A pinch of salt