Prep. time: 10 minutes
Cooking time: 25 minutes

For a faster version, chop the cauliflower before cooking it: it will cook in just 5 minutes.

1. Remove the leaves and core from the cauliflower and divide into florets.
2. Place the milk, cream and cauliflower into a large saucepan. Cook for 25 minutes.
3. Meanwhile, toast the bread in 2 cm (3/4") thick slices; cut into fingers and wrap a slice of ham around each one.
4. Purée the soup in a blender; ladle into bowls and serve with 3 toast fingers per person.