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1 Head Cauliflower (about 3 lbs.)
Extra Virgin Olive Oil
1/2 tsp. Fresh Grated Nutmeg
Salt and Pepper
Broth//
2 tsp. Extra Virgin Olive Oil
1 Large Shallot, chopped
1 Clove Garlic, chopped
3 Cups Low Sodium Vegetable Broth
1 tsp. Dried Thyme
1 Tbsp. White Balsamic Vinegar
Toppings//
1 tsp. Extra Virgin Olive Oil
1 Cup Fresh Torn Bread, roughly 1” pieces
Ground Pepper
1/2 Cup Toasted Hazelnuts, Chopped
Fresh Thyme Leaves
Shaved Parmesan, optional
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1st Keep
 shanstei
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