1: Finely slice the onion and grate the garlic. In a large heavy bottomed pan, melt the butter on a medium heat on the hob. Add the onion and garlic with a pinch of salt and cook until soft. This will take about 5-8 minutes.

2: Remove the florets from the cauliflowers, save a few very small florets for garnish, and add the large ones to the onions. Cover with the chicken stock and turn the heat up and bring to the boil. Turn the heat down and cook for 5-10 minutes until the cauliflower becomes soft.

3: Add the double cream, paprika and the grated cheese. Bring the soup back to the boil, remove from the heat and blend in a jug blender. Pass through a fine sieve and season. Note, you may not need all of the cooking stock to get the right consistency.

4: Pre heat your table-top deep fat fryer to 180°C. Pat dry the capers on some kitchen roll. Fry them until the pop and go very crispy. Remove from the oil and drain on kitchen roll. Season with salt. Heat up the soup and pour into your bowls.

5: Place the saved very small cauliflower florets into the drained caper jar vinegar. Sprinkle the soup with the deep-fried capers and the fast-pickled mini cauliflower florets. Serve immediately.