Heat a large saucepan over medium heat. Add butter, stir until melted. Add onion and cook until soft

Add flour and stir over a low heat for 1 to 2 mins until it starts to become thick and well combined. Pour in the milk and continue stirring

Add stock and stir continuously until the mixture comes to a boil. Simmer for 3 minutes

Add the cauliflower pieces, nutmeg and a pinch of salt and pepper. Bring to a boil, reduce heat, then simmer covered for 30 minutes or until cauliflower is soft

Meanwhile, make the garlic crumb

When cauliflower is soft, puree using a stick blender or transfer to a blender. Blend until smooth adding extra milk to thin out the soup if required

Ladle soup into bowls and top with garlic crumbs and crispy pancetta

Serve with crusty bread

Heat oil in a small frypan over medium heat

Add butter and melt. Stir in garlic and fry until fragrant. Add crumbs and stir to combine and gently cook until crispy