Start by slicing the onions and prepping the cauliflower. You want to separate the florets and also trim the stalk and chop it up. We will use all parts of the cauliflower. If you have good looking cauliflower leaves you can sautee them in butter and garlic and make a side dish with it.
Heat the avocado oil and butter in a heavy bottom saucepan and then sautee the onions till they turn translucent.
Next turn up the heat and add in the cauliflower. We are looking to char the cauliflower a bit and get it slightly brown and roasty. You need to keep an eye on it.
Also add in the garlic, thyme, stock cube, nutmeg and pepper. Once the bottom of the pan starts to turn dark brown deglaze with the water.
Bring up to a simmer and cover and cook for 15 minutes on a low heat till the cauliflower becomes nice and tender. Run your knife through a piece and it should cut through like a hot knife through butter. That means it’s done.
Then either use an immersion blender and or a regular blender and blitz the soup into a lovely creamy consistency. Add more water if needed. Strain through a sieve for a velvety smooth texture.
Bring it back on the stove on a low heat and add in the heavy cream and give it a good mix. Check for seasoning as well.
Now you can optionally add some of your favourite cheese to make it nice and cheesy. If the soup is too thick then add water or stock to thin it. If it’s too thin then reduce it by cooking for maybe 10-15 minutes on a medium heat till it reduces down.
Serve it with some fresh pepper, toasted nuts and parsley on top. Bacon bits are always a great addition as well.