Cauliflower Carbonara (Vegetable Puree Base)

1. Take all the trim pieces from a head of cauliflower.
2. Render guanciale to create fat in a pan. Sauté the cauliflower trim pieces in the rendered guanciale fat until soft.
3. Deglaze the pan with 1 cup of cream.
4. Blend the sautéed cauliflower and cream mixture with 1/4 cup Parmesan cheese and 1/4 cup Pecorino cheese. Add a generous amount of black pepper. Do not add additional salt, as the guanciale fat is typically salty enough.
5. Return the blended puree to the pan and place it on low heat.
6. Temper in two egg yolks, mixing quickly until the sauce just thickens.
7. Pour this cauliflower carbonara sauce over some roasted, grilled, or blanched pieces of the same cauliflower used for the puree base.