Thanks. Fairly straightforward. Cut up a head of cauliflower and blanch it in boiling, salted water for 2-3 minutes. Shock in ice/drain. Bring 600ml each of cream and chicken stock to the boil, add the cauliflower, along with a gram of curry powder. Simmer for 30-40 minutes. Blend/season. To finish, chervil leaves and small cubes of butter.Thanks, bruh.