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1
Combine cauliflower, garlic, potato and stock in soup pot and simmer 10 minutes, or until vegetables are fork-tender but still have a little texture.
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2
(This step can be done in a microwave if desired.)
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3
Allow to cool slightly.
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4
Melt butter in skillet, add onion, and saute over low heat 5 minutes, or until onion is limp.
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5
Add cabbage, if using, and cook 2-3 minutes longer, or until onion is golden and cabbage has softened.
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6
Combine cauliflower and onion mixtures, 1 cup milk, the dry mustard, nutmeg and cayenne, and puree in processor or with an immersion blender, making sure all ingredients are thoroughly pulverized.
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7
(You may have to do this in a couple of batches if using food processor.)
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8
Blend in more milk until soup is the consistency of heavy whipping cream.
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9
Warm soup gently over low heat, stirring often, until it is hot through but not boiling.
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10
Stir in most of the cheese, a handful at a time, until it is thoroughly melted and blended into the soup.
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11
(Reserve about a Tablespoon of cheese for garnish.)
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12
Add salt and pepper to taste and thin with more milk if desired.
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13
Serve hot, topped with crumbled bacon (if desired) and a sprinkling of the remaining cheese.
