Firstly, start by chopping your cauliflower into fleurettes and cut the stem up smaller.
Melt a knob of butter in a pan on a medium heat. Optionally, adding a drizzle of olive oil too. Get the cauliflower in and fry for a couple of minutes before pouring in vegetable stock. Place the lid over the pan and allow to simmer for ten minutes.
One soft, add in your milk and bring to the boil again. Then, drain using a sieve. Keep the strained juices for later use.
Now, blend together your cauliflower and add in your cream and mustard, feel free to add in some of those juices from earlier to achieve the correct smooth consistency. Serve, season and enjoy