Stir and gently cook the onion and garlic for about 5 minutes until it starts to soften a little. In the meantime cut the cauliflower up into small bite-size florets and then add them to the onion in the pan also.

Stir well. Bake the cauliflower and onion for 3 minutes. Then pour in the warm vegetable stock and the cream. Season with a good pinch of pepper and salt.

Stir and bring the cauliflower soup to a light boil. Then turn the heat lower, cover the pan and simmer the soup for about 7 to 10 minutes until the cauliflower is nearly tender. Then sprinkle with the grated cheddar cheese.

Stir the soup well and simmer for another 3 minutes until the cheese has melted entirely and the soup has thickened a little. Then add the freshly chopped dill (or chives).

Stir and check the seasoning. Add extra pepper or salt to taste if necessary. I sometimes stir in extra butter or cream to make the soup even more creamier. Then take the pan off the heat and pour the soup into large bowls. Sprinkle with extra grated cheddar. Serve piping hot.