Garnishoptional chopped chives, creme fraiche or sour cream, pancetta crisps
Instructions
Blanche cauliflower and set aside. In a small stock pot, saute onions, leeks and garlic in butter and olive oil until lightly caramelized. Add cauliflower and stock and simmer until cooked through. Add contents to a blender and blend thoroughly. Transfer to a sauce pan, add cream and bring to a light boil. Add nutmeg and season to taste with salt and pepper. Garnish with chopped chives, a dollop of creme fraiche and pancetta if desired.