Cauliflower Soup with Ribblesdale Smoked Superior Goat

Ingredients

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.
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 with salt and pepper
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.
Divide soup among serving bowls. Top with fried cauliflower and a sprinkle of parsley.