0 Preheat oven to 400F
1 Line a rimmed baking sheet with aluminum foil. In a large bowl combine cauliflower and oil, stirring to combine.
6 Transfer the cauliflower to the baking sheet and bake until it is browned for 20 minutes. Remove from the oven and let cool.
2 Meanwhile, in a large Dutch oven pot, cook bacon over medium-high heat until crisp. Remove with a slotted spoon and let it cool. Crumble and set aside.
3 Add onions to the bacon fat and cook stirring often until tender, 5 minutes. Add roasted cauliflower, broth, thyme, salt, nutmeg and pepper. Cook stirring occasionally for about 15 minutes. Remove from heat and let cool.
4 In the container of a blender, puree soup, if necessary, in batches, until smoot., (the soup can be made a day ahead at this point and refrigerated overnight)Return to pan and add milk, cream, and cheese. Cook over medium heat until the soup is heated through and the cheese is melted.
5 Garnish with bacon, thyme, and cheese, if desired.
