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Add the chopped cauliflower (keeping a few florets aside), onion, leek, potato, thyme, stock, oregano, garlic and a good pinch of salt and pepper to your slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.
Once cooked, blitz and stir in the cream and cheese. Add more salt and pepper if required
For the air fryer topping, slice the leftover cauliflower florets into thick slices. Toss them in a little olive oil, salt, and pepper until evenly coated.
Place them in a lined air fryer basket and cook at 200 for 8 minutes. Sprinkle over a little grated cheese and breadcrumbs and air fry for another 4 minutes, until golden and crisp.
Ladle the soup into bowls and top with the crispy, cheesy cauliflower slices. Finish with a sprinkle of black pepper or fresh thyme, if you like.