Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Separate the cauliflower leaves then break the rest down into individual florets. Halve the larger leaves across and then lengthways, and arrange over a baking tray with the florets and shallots. Drizzle over the oil and season well. Slice the top off the garlic, sprinkle over a little salt and a tiny drizzle of oil and wrap in foil, then add to the tray. You may need to use two trays. Transfer to the oven and bake for 30 minutes or until the cauliflower is forktender and caramelised. The garlic may need slightly longer than everything else, depending on how big your bulb is.

2. Add the roasted florets and shallots to a deep pan, reserving the leaves and a few of the smaller florets to garnish. Squeeze the garlic in, too. Cover with the vegetable stock, then add the yeast extract, mustard and more seasoning. Simmer over a medium-low heat for 5 minutes, then turn off the heat and blend until smooth. Return to the pan, then stir through the cheese until melted. Stir in most of the cream and adjust the seasoning as necessary. Ladle into bowls, then garnish with a drizzle of cream and olive oil, the remaining cauliflower florets and a couple leaves, and a pinch of chilli flakes. Serve with bread, if liked.