Cut the cauliflower into florets and briefly boil in salted water until they are firm to the bite (do not cook until soft!). Discard the water and set aside the cauliflower.
In the same saucepan, mix the vegetable stock cube with the cream and a pinch of salt and let it get hot together. Add the whole pack of processed cheese and let it melt. Season to taste and thicken with cornstarch or flour if necessary (if the sauce is too thick at this point, simply dilute with a little water as required). Now add the cauliflower and warm up. Stir gently so that the vegetables don`t disintegrate.
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