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Place cauliflower on a large baking tray and combine with olive oil, thyme, salt and black pepper. Roast in the oven at 200C/390F for 20-30mins, or until lightly charred and fork tender. Toss half way through. Save a few florets once roasted to serve (optional).
Meanwhile, melt 2 tbsp butter into a large pot of medium heat. Add onion and fry until soft and just starting to brown, then add in garlic and fry for another minute or so.
Add in cauliflower then pour in stock (just enough to cover the cauliflower at this point is fine). Pop the lid on and simmer for around 20mins to marry the flavours.
Turn off heat and blitz until smooth with a hand blender, adding more stock to thin out to preferred texture. Stir in cream then add ¼ tsp nutmeg. Season well with salt and pepper.
Serve with an extra drizzle of cream, a sprinkling of cheddar and a pinch of chives. Enjoy!