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Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and sauté for about 2 minutes, or until the onion becomes translucent.
Add the chopped cauliflower florets and stir to combine.
Pour in the vegetable broth and bring to a simmer.
Simmer for about 20 minutes, or until the cauliflower is tender.
Remove from heat and, using an immersion blender, blend until smooth.
Stir in the butter and nutmeg and season with salt and pepper.
Serve warm and enjoy!