Remove any leaves from the bottom of the head of cauliflower, and chop the head into large chunks. Using a food processor fitted with a blade, pulse the chunks until they are the size of grains of rice. You'll need to do this in shifts.

Heat up the oil in a large sauté pan and add the shallot and leeks. Cook until very tender, about 15 minutes. Add the sage and salt, and cook for another couple of minutes until the leeks are fragrant. Add the wine, and cook until it's been completely absorbed.

Add the cauliflower and broth all at once, cover the pan, and simmer until the cauliflower is tender, about 10 minutes. Stir in the cream, curry, and cheese.

Serve warm with Pickled Apples and Serrano Peppers (recipe below), and garnish with a little cilantro.

Whisk together all of the pickling juice ingredients (lemon juice, salt, sugar, vinegar, and peppercorns) and divide into two bowls with ⅔ of the liquid in one of the bowls. Place the apples in the bowl with more liquid, and the Serrano pepper in the other. Macerate for one hour.

Coarsely chop the apples, and mince the Serrano pepper.