Directions

1. Prepare your cauliflower by separating the leaves from the florets. Place the leaves on a roasting tray and drizzle with a little oil and a pinch of salt. Roast in the oven just before you serve the soup at 200˚C for 12-15 mins until crispy and keep to one side along with the croutons later.
2. Dice the cauliflower stalk and florets and cook in a large sauté pan with golden bubbling butter, shallot, bay, salt and pepper for 10 mins. Turn a few times to avoid burning, but allow the butter to brown and caramelise the cauliflower slightly.
3. Add the chopped leeks and sauté for a further 4-5 mins. Then deglaze the pan with a glass of white wine and reduce for 2 mins.
4. Transfer to a saucepan and add milk, plenty of grated Davidstow cheddar and veg stock. Season with a small pinch of salt and a good pinch of pepper.
5. Reduce the heat to simmer for 10-15 mins without boiling the milk and then puree until smooth with a stick blender.
6. Make the herb oil by simply blitzing the herbs with oil in a nutri-bullet or food processor and then using a fine sieve to remove the herbs providing a lovely green, aromatic oil.
7. Dice your sourdough bread and drizzle with herb oil. Season and bake in the oven for 15-20 mins. Alternatively cook in a frying pan. For the last few minutes coat the golden
8. Dice your sourdough bread and drizzle with herb oil. Season and bake in the oven for 15-20 mins. Alternatively cook in a frying pan. For the last few minutes coat the golden croutons in finely grated cheese and chives.
9. Serve your warming cauliflower and cheddar soup with a few crispy leaves, cheesy croutons and a drizzle of herb oil. Finish with more cheese and finely chopped chives.