Cauliflower is so versatile. I like it pickled. Or roasted. And then there is the classic Mornay, that is with cheese sauce and breadcrumbs. Most people like cauliflower cheese, so here I’ve made it with the basics for a soup. Also it is gluten free.
We get our potatoes from Country Crest, and they are always good quality. For the cheese, instead of Gruyere, you could try Cashel Blue. I was in London recently and was delighted to see it stocked in Selfridges, along with other fine Irish products.