preheat the oven to 180C. Put the cauliflower florets on a baking tray and toss in the olive oil and salt. Add the whole garlic cloves. Bake for 25 minutes
Using a deep saucepan , add the stock powder and water and bring to boil. Add the potato cubes and nutmeg. Cook until the potato is tender.
Remove from the oven. Let cook, until you can easily handle the garlic cloves.
Squeeze the roasted garlic into the soup stock then add the cauliflower florets plus the oil they roasted in.
Add all the contents of the pan to a blender and blend until smooth.
Return the contents of the blender to the pan, heat until warm enough to eat. Add the cheddar cheese.