Croutons
A large slice of homemade Buttermilk Cornbread (recipe follows), diced into small cubes
1/4 cup unsalted butter or vegan margarine (like Earth Balance)
1 tablespoon coarse grain mustard
1/4 teaspoon sea salt

Soup
2 tablespoons unsalted butter or olive oil
1 shallot, roughly chopped
1 medium onion, roughly chopped
2 cloves garlic, chopped
1 large potato, peeled and cut into cubes (1-1/2 cups)
4 cups (1 quart) vegetable broth
1 large head of cauliflower (1 lb.), cut into small florets
1 (12-ounce) can of your favorite beer or 1-1/2 cups sparkling wine
1 cup freshly grated aged Cheddar, plus more for garnish
1 tablespoon coarse grain mustard, or to taste
Smoked paprika (hot or sweet), fresh chopped chives, for garnish

1. Preheat the oven to 350° F. and place the cornbread cubes in a large bowl. Microwave the butter until it has melted. Whisk in the mustard and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet and bake for 10 to 15 minutes, or until the croutons are golden and crunchy.

2. While the croutons are toasting, melt the butter in a large saucepan over medium-high heat. Stir in the shallot, onion, garlic and a big pinch of salt. Sauté for a couple minutes. Stir in the potatoes, cover, and cook for about four minutes, just long enough for the potatoes to soften up a bit. Uncover and add the broth, cauliflower and beer. Bring to a boil, then lower the flame and simmer until the cauliflower is very tender, about 15 minutes.

3. Purée the soup with an immersion blender until very smooth. Add the cheddar cheese and the mustard and mix well. Taste and adjust seasoning. Serve piping hot, sprinkled with croutons, grated cheese, chives and paprika.

Easy Buttermilk Cornbread
Serves 12, or 12 large wedges

1/4 cup (1/2 stick) organic butter or vegan margarine (Earth Balance)
1 cup self-rising cornmeal (recommended: Martha White)
1/2 cup spelt or whole wheat pastry flour
1 cup buttermilk
2 eggs, beaten
2 tablespoons honey

1. Preheat the oven to 350° F. and place a 9-inch cast iron skillet inside.

2. Melt the margarine or butter in the microwave.

3. In a large bowl, stir together the cornmeal and flour. Combine the buttermilk, eggs and honey and add to the dry ingredients, stirring until just combined. Add all but a tablespoon of the melted butter and stir until incorporated.

4. Remove the skillet from the oven, pour in the remaining butter, and swirl to coat. Pour in the batter. Bake for 20-25 minutes until golden.