Preheat oven 400 degrees
Place cauliflower florets, and onions in medium mixing bowl.
Add 2 tablespoon olive oil, salt & pepper to taste and combine.
Place on baking sheet in preheated oven and cook 20-25 minutes until slightly browned.
Remove from oven and set aside.
Meanwhile heat 1 tablespoon olive oil in dutch oven or soup pan and add garlic.
Cook 1-2 minutes then add thyme, turmeric, nutmeg, & cayenne pepper. Cook another minute until fragrant.
Add roasted veggies, vegetable broth and bring to boil.
Reduce heat and cook 25-30 minutes with lid slightly ajar.
Remove from heat and with immersion blender carefully puree veggies until you have creamy texture.
Taste for salt & pepper
Can garnish with additional fennel seeds, fresh thyme or roasted cauliflower pieces.