fry the onion in 2 tablespoons oil in a stockpot.
Add the cauliflower, cumin and the broth. After 5 minutes bring to a boil.
Allow 30 minutes, or until the cauliflower is tender and then puree in the blender.
season with salt, pepper and a tablespoon of fine mustard.
Drizzle a little olive oil on the slices of ciabatta, let the oil withdraw. Lay them in a dry frying pan with non-stick coating and fry on both sides until it’s golden brown.
Then cut to desired size.
Divide the cauliflower soup over 4 bowls and top off with some Cheese Crumbles.