CAULIFLOWER SOUP WITH CHEESE TWIRLS

3 tbsp vegetable oil • 1 cauliflower, base trimmed and tough core discarded (about 800g prepared weight) • 20g unsalted butter • 2 large echalion shallots, sliced • 2 garlic cloves, sliced • 200ml whole milk, plus extra for thinning • 500ml fresh chicken (or vegetable) stock • 1 tsp olive oil • ¼ tsp lemon juice • CHEESE TWIRLS: • 220g frozen pizza dough, defrosted • 50g Waitrose 1 Le Cret Gruyère AOP, grated • ½ tsp poppy seeds • ½ tsp finely chopped rosemary