Roasted Garlic-Cauliflower Soup

1. In a large pan, heat butter and sauté onions until translucent, about 5 min. Add nutmeg and roasted garlic and sauté another 2 min.

2. Stir in stock, wine, and cauliflower. Bring to a boil and simmer until the cauliflower is tender, 15-20 min. Puree mixture until smooth.

3. Return to pot and stir in heavy cream, salt, and pepper. To serve, ladle into bowls and top with cheddar cheese.