Add cauliflower and cook for another 6 minutes on 100C, Speed 1 until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup).
Add stock and cook for 10 minutes on 100C, Speed 1. Place MC over the hole and process soup on Speed 9 for 10 seconds or until very smooth.
Stir in cream and half of the mustard and cheese and cook for another minute on 80C, Speed 1.
If desired, add remaining mustard and cheese if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency.
Recipe by Gastromony at http://gastromony.com/rockpools-cream-cauliflower-soup/