1 head cauliflower, cut into florets
3 Tbsp. Mild - Medium EVOO (or try Butter or Mushroom & Sage Olive)
1 tsp. salt
pinch of cracked black pepper
1 med. onion, peeled & minced
2 garlic cloves, peeled & minced
1/4 tsp. ground nutmeg
3 c. vegetable or chicken broth
1/2 c. sour cream
Preheat oven to 400 F. Place cauliflower on a baking sheet, drizzle with 2 Tbsp. of EVOO and season with salt and pepper. Roast cauliflower for 15 - 20 minutes until tender and slightly golden. Remove from the oven and set aside.
Heat 1 Tbsp. of olive oil in a large pot over medium - high heat. Once hot, add onion, garlic, nutmeg and saute' until fragrant, about 1 minute.
Add cauliflower and broth and bring to a simmer. Once simmering, reduce heat to medium - low, cover and continue to cook for 10 minutes.
Meanwhile, preheat oven to 350 F. Combine hazelnuts with all praline ingredients in a medium bow and toss to coat. Place hazelnuts on a parchment lined baking sheet and spread out in an even layer. Bake for 8 - 10 minutes or until golden brown and bubbly. Remove from the oven and let cool and harden at room temperature, then brea and crumble into small pieces.
Transfer cauliflower and broth to a food processor (work in batches if necessary) add sour cream and blend until smooth. Keep warm until ready to serve.
Divide soup between bowls and sprinkle with praline mixture. Garnish with chiffonade sage before serving.