I cooked the cauliflower in a steamer. do not throw away the water. Chop the onion and garlic into small pieces and cut the fine cauliflower leaves at the base of the stem into strips. Braise everything in butter.
Divide the cauliflower florets and sauté them, pour the poultry stock and the vegetable stock and simmer a little. Puree finely in a pot with a hand blender, if you like, you can add a little more until the desired consistency is achieved. Then bind with the cheese spread, if the desired creaminess is not achieved then just sprinkle in some Viennese semolina flour (Dunst) so it thickens.
Taste, everyone has their own taste, so the following always applies: as everyone likes it. Rub in nutmeg, salt and pepper (light pepper) and then I came up with the idea. A little sip, eggnog, yes eggnog, you don't believe it but that gives the whole thing a special whistle. That was the first part of the cauliflower, the other part is about to come.