Roast the cauliflower and garlic

• Heat the oven and spread the cauliflower florets, onion and halved garlic head on a baking tray.
• Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until deeply golden and tender.

Build the soup base

• Squeeze the roasted garlic cloves out of their skins.
• Transfer the roasted vegetables and garlic to a stockpot with the vegetable stock.
• Bring to a gentle simmer.

Blend the soup

• Blend the soup until completely smooth with an immersion blender.
• Stir in the cream and grated parmesan, then taste and adjust the seasoning.

Make the grilled cheese

• Butter one side of each bread slice.
• Fill the slices with cheddar, buttered sides facing out.
• Toast in a frying pan over medium heat until golden and the cheese is melted, flipping once.

Serve

• Ladle the hot soup into bowls.
• Cut the grilled cheese into triangles and serve alongside for dipping.