Quick Roasted Cauliflower Soup

1. Preheat oven to 400F.
2. Cook cauliflower in the microwave until soft, about 8 minutes. Mash with a fork (you want it to be about bite-sized). Toss with olive oil. Spread on a sheet pan and roast until golden, about 5-10 minutes.
3. Melt butter in a stockpot over medium heat. Add onions and celery and saute until translucent. Add roasted cauliflower.
4. Add stock and bring to a simmer. Add heavy cream and nutmeg. Whisk until thickened, about 5 minutes.
5. Add cheese, one cup at a time, making sure it melts and blends completely after each addition.
6. Whisk in sour cream, then reduce heat to low. Taste and season with salt and pepper.

Note: I like to top it with cheddar cheese, scallions and bacon bits!