Cauliflower cheese soup | Reader's Digest Asia

Ingredients

• 1 tablespoon (20 g) butter
• 1 onion, chopped
• ¼ teaspoon mustard powder
• 1 large cauliflower, about 900 g, broken into small florets
• 600 ml low–fat milk
• 150 ml vegetable stock
• 1 bay leaf
• 2 teaspoons sunflower oil
• 100 g mature cheddar, grated
• salt and pepper
• chopped fresh flat–leaf parsley to serve