Roasted cauliflower and stilton soup

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower and onion wedges in a roasting tin. Drizzle over olive oil, toss to coat and season with salt and pepper. Loosely wrap the garlic bulb in foil, put in the tin with the veg and roast for 35 minutes, tossing to coat halfway through.
2. Meanwhile, put the stock in a pan with 1 litre water, bring to the boil, add the potatoes and bay leaves, then cook for 15-20 minutes until tender.
3. Unwrap the roasted garlic, halve horizontally, then squeeze the flesh from the cloves into the stock/potatoes. Add the onions and most of the cauliflower.
4. Remove the bay leaves, then pour the soup into a blender and whizz until smooth (or use a stick blender). Pour the soup back into the pan, crumble in the stilton and stir until melted. Taste and season with salt (you probably won’t need any if you’ve used a stock cube) and pepper, then serve scattered with the parsley, extra stilton and reserved cauliflower, with crusty bread.