Untensils: Colander/Strainer, Pan, Ovenproof serving bowl, Ladle, Wooden spoon, Grater, Knife Measuring cup, Teaspoon, Stick Blender
Step 1. Chop the cauliflower into small florets and getting rid of the leaves.
Step 2. Place the cauliflower florets in a pan with the milk, cream and the bay leaf. Simmer over a low heat until the cauliflower is tender and soft.
Step 3. Place the cauliflower and the milk in a strainer. Making sure to keep them separate. Remove the bay leaf
Step 4. Wipe the pan clean and return it to heat. Then melt the butter.
Step 5. Add the onion and cook over a low heat for 5 minutes or until the onion is soft. Add the flour and cook for another minute.
Step 6. Then ad the stock and the strained milk, make sure you have removed the bay leaf. Stirring it over a low heat for 1-2 minutes or until it thickens slightly.
Step 7. Now add the cauliflower and 300g of the cheese. Then season with salt, pepper and nutmeg.
Step 8. Blend the soup to give it a smoother texture. (Up until this stage you can refrigerate the soup). Preheat the oven to 220 degrees Celsius.
Step 9. Divide the soup into 6 ovenproof serving bowls and sprinkle the top with the remaining cheese. Bake for 10-15 mins or until golden brown.
Serve hot and enjoy.