1 head cauliflower, cut into florets, steamed until tender
1/4 c. unsalted butter (1/2 stick)
2 med. yellow onions, chopped
4 garlic cloves, pressed
1 (14 1/2 oz.) can chicken broth
1/2 c. cream sherry
1/2 tsp. freshly grated nutmeg
2 c. whipping cream
Salt and freshly ground white pepper
Freshly grated nutmeg

Puree steamed cauliflower in food processor until smooth, about 30 seconds. Melt butter in large saucepan or Dutch oven over medium heat. Add onions and garlic and stir until onions are translucent, about 5 minutes. Add cauliflower puree, broth, sherry, and 1/2 teaspoon nutmeg and simmer 10 minutes. Add cream, salt, and pepper. Simmer 10 minutes to blend flavors. Sprinkle with additional nutmeg. Serve hot. Serves 4-6.