Step 1

Chop cauliflower into small florets, discard outer leaves and place in a pan with milk, cream and bay leaf. Simmer over low heat until tender. Strain, reserving cauliflower and liquid.

Step 2

Wipe pan clean, return to heat and melt butter. Add onion and cook over low heat for 5 minutes or until just softened. Add flour and cook for 1 minute, then add stock and strained liquid, stirring to combine. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.

Step 3

Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg. (Soup can be prepared ahead up to this stage and kept refrigerated.)

Step 4

Preheat the oven to 220°C.

Step 5

Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.