100g unsalted butter
1 large brown onion, finely diced
2 cloves garlic, finely sliced
1 ablespoon Coleman's dry mustard powder
1 head cauliflower, cut into florets
4 large potatoes, peeled and diced
1 litre light chicken stock or water
salt to taste
3-4 tablespoons Dijon or wholegrain mustard
freshly cracked black pepper
4 slices French stick or ciabatta, toasted
grated cheddar or cheese of your choice
Omit the cream, and use blue-cheese for the toasts.
Melt the butter in a large saucepan then add the onion and garlic. Fry until translucent.
Sprinkle the mustard powder over and stir in the cauliflower and potatoes.
Pour in the stock and milk. Cover, bring to a gentle simmer and cook until the potato is tender, adding more liquid if necessary.
When the vegetables are cooked remove from the liquid, puree with salt to taste and the mustard. Return to the saucepan and bring back to heat, stirring gently.
Serve in bowls with a swirl of cream and sprinkling of fresh cracked pepper.
Toast the cheese-topped bread under a hot grill just before serving.