Cut the cauliflower florets and stalk into bite-sized pieces. Tip into a steamer set over a pan of simmering water and steam for 10 mins until completely tender.

Tip into a bowl along with the butter and soured cream, and blitz until smooth using a hand blender (you could also do this using a food processor). Mix in the cheese, then season well and serve scattered with dill and topped with a drizzle of olive oil.