Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion
and stock in a pan. Bring to the boil, cover and simmer for about 15 minutes until soft. Add the
milk and walnut pieces, then puree in a blender or food processor until smooth.
Season the soup to taste with salt and black pepper, then reheat and bring to the boil. Serve
sprinkled with a dusting of paprika and chopped walnuts.