Step 1

Heat the butter and half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the cauliflower and stock. Increase heat to high and bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the cauliflower is very tender. Remove from heat. Set aside to cool slightly.

Step 2

To make the smoked almond pesto, place rocket, basil, parmesan, almond and garlic in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.

Step 3

Use a stick blender to carefully blend the cauliflower mixture in pan until very smooth. Add cheddar and cream. Stir until the cheddar melts. Place over low heat. Cook for 1-2 mins or until heated through. Season.

Step 4

Heat the remaining oil in a frying pan over high heat. Add the extra cauliflower and cook for 2-3 mins each side or until golden brown.

Step 5

Divide soup among serving bowls. Drizzle with the pesto. Top with fried cauliflower. Sprinkle with the basil.