Sauté the Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Cook the Cauliflower: Add the cauliflower florets to the pot and stir to combine with the onion and garlic. Cook for 5 minutes, allowing the cauliflower to soften slightly.

Add the Broth: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the cauliflower is tender.

Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, being careful with the hot liquid.

Add the Milk or Cream: Return the soup to the pot if necessary, and stir in the milk or cream. Season with salt, black pepper, and nutmeg, if using. Heat through without boiling.

Serve: Ladle the soup into bowls and garnish with fresh parsley or chives. Add optional toppings such as croutons, crispy bacon, or shredded cheese if desired.