Stove top – I use my state of the art Siemens hob and Siemens oven.
Chargrill pan – my Scanpan Pro IQ chargrill pan has come in very handy during lockdown, and is getting plenty of use. They’re available to purchase through the Chef’s Studio online store; to shop, click here.
Bring a large pot to a medium high heat, then add the butter and allow to become foamy. Now add the onions, garlic and thyme, and sweat until lightly browned.
Add the cauliflower and roast in the foaming butter.
Add in the stock and reduce by half, through simmering for 8 minutes. Pour in the cream and milk, then bring back to a gentle boil. Grate in the cheddar and cook for a further 5 minutes.
Season with salt and pepper to taste, and blend in a food processor until smooth.
To make the toasties, coat one side of the bread with butter and Dijon mustard, and chargrill in a hot pan until golden. Layer with the cheddar and season the cheese with Worcestershire sauce.
Place the toasties in a hot oven until the cheese has melted.
Remove the toasties from the oven, and serve the soup piping hot, with the toasties on the side.
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