To make the cauliflower puree, wash and cut the cauliflower into large chunks.

Put in a pot, add in the cream and cook on low heat until tender.

Pour it in a blender and blend till smooth consistency then set aside

Marinate your lamb rack with chopped fresh rosemary, minced garlic, salt, black pepper and massage the spices in with olive oil.

Truss the rack using a twine or thread to keep in shape then refrigerate for 20 minutes

Melt your butter in a little olive oil and sear the rack until golden brown.

Then put in the oven for 15 minutes at 180 degrees Celsius

Using the same pan used in searing the lamb, lightly roast the tomatoes.

Serve