Cook the cauliflower in milk on a low simmer until tender.
Transfer cauliflower to a blender and blend until creamy then add the turmeric.
Boil the tortellacci for 4 minutes then sauté in a pan with the butter for one minute.
Plate the cauliflower puree on a dish and top with the tortellacci.
Garnish with poached eggs, pumpernickel crumble and pea shoots.