Add cauliflower, onions, celery and chicken stock to the crock of a 5-6 quart slow cooker.

Cook on low for 7 to 8 hours, or on high 3 to 4 hours.

When done cooking, use an immersion blender to puree the mixture in the pot; or add mixture to a blender or food processor and blend until smooth, then return to pot.

Turn slow cooker to high add the cumin, Worcestershire sauce, heavy cream, and shredded cheese, stirring until mixture is hot and cheese is melted.

Taste and season with salt and pepper as needed.