Pre-heat a multi-function 2-quart pressure cooker using the BROWN setting.

Add the oil, onion, garlic and thyme. Cook for 4 to 5 minutes, stirring occasionally. Add the cauliflower and season with salt and pepper. Pour in the chicken stock and lock the lid in place.

Pressure cook on HIGH for 6 minutes.

While the soup is cooking, make the hazelnut dukkah. Toast the hazelnuts, almonds and pumpkin seeds in a dry skillet on the stovetop over medium-high heat until fragrant – about 3 to 5 minutes. Transfer the nuts and seeds to a boil to cool. Add the fennel seeds, coriander seeds, sesame seeds, cumin seeds and thyme to the skillet and toast until fragrant – about 3 minutes. Transfer the seeds and herbs to the bowl with the nuts. Let the mixture cool for several minutes and then transfer to a mini chopper and pulse until the mixture is crumbly, but not a powder. Transfer the nut and seed mixture to bowl and stir in the paprika, black sesame seeds and sea salt.

Release the pressure on the pressure cooker with the QUICK-RELEASE method and carefully remove the lid. Purée the soup using a blender (remembering not to fill the blender more than half full with the hot mixture) or an immersion blender. Return the soup to the cooker while it is still hot, add the cheese and stir until the cheese has all melted. Season the soup again to taste with salt and pepper.

Serve the soup in bowls, drizzle the extra virgin olive oil on top in any design you like and top with a spoonful of dukkah.