Heat the oil in a frying pan and fry the spring onions and garlic until softened.
Add the cauliflower and the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, until the cauliflower is cooked.
Add the cream and the cheddar and stir to combine and allow the cheese to melt.
Allow to cool slightly, then transfer to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
To serve, pour into a warm bowl.