I chose manchego for this soup, but pecorino will do as well. Depending on the age of the cheese it will carry a mild or more distinctive taste. I actually had some of the soup without the cheese and it was tasty too so if you just wanted cauliflower, omit the cheese part. Nick had his with sheep yogurt as sour cream and it was light but filling which kept us going for the next few hours when the dog had to be taken to the vet as she has a habit of swallowing her bones instead of chewing!
Cauliflower Cheese Soup
1/2 head cauliflower
180g - 200g hard sheep cheese
1 carrot
1 stalk celery
1 yellow onion
4 cups hot water
1 TBS vegan butter
1 cube vegetable stock
1 tsp minced garlic
pepper to taste
2. In a pot heat up the butter, add the garlic, vegetable stock and 1 cup of hot water, then sauté the vegetables for 10 mins. Covering it with a lid for a couple of mins will also help retain the liquid, if you need to add a bit more water
3. Add in the rest of the hot water and cook on med heat for 10 mins
4. Grate the cheese
5. Puree the soup until it's all smooth and thick, then add in the cheese, simmer on low heat for another 5 minutes before mixing well and serving