Preheat oven to 425*.
Cut the cauliflower into florets and drizzle them with olive oil, sprinkle with salt, freshly cracked black pepper,and a pinch of nutmeg, and toss to coat. Sprinkle with freshly grated Parmesan and bake for about 35-40 minutes, until they are fully roasted – they will have a good amount of golden and crispy bits on the outside.
While the cauliflower is roasting, dice the yellow onion and sauté it in a large stockpot or dutch oven with enough olive oil to coat for a few minutes, until slightly soft and tender.
Add the minced garlic and cook for a minute or so, and then add the broth and cream and simmer for a few minutes to allow the flavors to develop a bit, and remove from heat to let cool.
Once the cauliflower has fully roasted and cooled to the touch, add it to the broth,and puree the mixture in a blender until smooth and to your desired consistency. Once blended to your desired consistency,add salt and pepper to your liking, and serve with your favorite toppings. I love serving this with my homemade garlic croutons!