Cut fresh cauliflower into bite sized florets, if using frozen - thaw completely and thoroughly drain.

Preheat oven to 425

Drizzle cauliflower in enough olive oil to coat and season to taste with salt. drizzle garlic cloves in oil and wrap in a small foil packet. arrange cauliflower in a single layer on a sheet pan along with garlic packet.

Roast in oven, turning cauliflower every 5 to 10 minutes until you achieve a well brown color.

Remove sheet pan and set garlic aside to cool. add cauliflower to a medium soup pot. when garlic is cool enough to handle, squeeze it out of its skin into cauliflower and add stock. simmer 10 minutes.

Allow mixture to cool and then blend in batches to desired texture. return blend mixture to soup pot.

Stir in milk, cheese, nutmeg, ans salt and pepper to taste. simmer another 10 minutes. feel free to add more milk for thinning or cheese for thickening.

Serve warm with a drizzle of olive oil and cracked pepper as garnish. or try olive oil, pomegranate seeds, and chives. Also good with crumbled bacon.