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Preheat the oven to 450 F.
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Place the cauliflower florets and garlic cloves into a roasting pan. Drizzle the florets with the oil and sprinkle with nutmeg, garlic powder, sea salt, and crackled black pepper. Toss to coat evenly.
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Roast the cauliflower in the oven; stir every 10 minutes until golden brown and tender (approximately 30 to 40 minutes).
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While the florets are roasting, melt the butter in a large saucepan over medium heat. Add the diced onion to the saucepan and saute on medium-low heat until lightly golden brown (approximately 10 minutes).
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Carefully transfer the butter and onions to a large blender or food processor. Add the chicken broth to the blender/food processor, as well as the milk. Finally, add the roasted cauliflower and garlic cloves. Puree (on high setting) until you have the consistency you're looking for. Add a splash or two of milk until you attain the consistency you want. Serve!
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Notes:
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1. Depending on the size of your blender or food processor, you may need to blend this in batches.
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I used a Vitamix and was able to process it all in one shot.
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2. I served my soup with onion, Parmesan and rosemary crostinis. To make this, simply slice a baguette into bite size slices, butter the tops, sprinkle some onion powder on top, as well as some freshly chopped rosemary and some grated baby Parmesan. Bake in the oven at 350 F until golden and crispy (approximately 5 minutes).
