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Melt the butter in a Dutch oven. Add the onion, shallot and garlic and cook over medium-low, stirring occasionally, until softened, about 5 minutes. Add the cauliflower, thyme and bay leaf and cook, stirring occasionally, until the cauliflower is barely softened, about 5 minutes. Add the broth and water and season with salt and pepper. Bring the liquid to a boil, then adjust the heat to maintain a simmer. Cook, partially uncovered and stirring occasionally, until the cauliflower is softened, about 30 minutes. Discard the thyme sprigs and bay leaf.
Working in batches, puree the soup until very smooth. Season with the nutmeg and serve topped with roasted cauliflower florets and fresh thyme leaves, if desired.