Preheat the oven to 425 degrees.

Prep time: Roast the cauliflower florets until tender, and boil potatoes in salted water until softened.

In a cast iron dutch oven, add olive oil, onion and salt. Cook until onion has softened and is translucent.

Add in the fresh minced garlic and cook until fragrant, then add the broth and heavy cream into the cast iron dutch oven.

Add the roasted cauliflower and golden potatoes to the dutch oven. Bring the mixture to a simmer on med-high heat for about 20 minutes, stirring occasionally.

Remove from heat and let cool for a few minutes. Then transfer everything into a blender carefully.

Add the butter, lemon, nutmeg, and salt to taste into the blender and blend until smooth.