1

Preheat the oven to 450°F. Line a small sheet pan with parchment paper.

2

In a medium bowl, toss the mushrooms, oil, ¼ tsp salt, and ⅛ tsp black pepper and arrange in a single layer on the prepared pan. Roast the mushrooms, stirring once halfway through cooking, until crisped, 30 to 35 minutes. Let cool on the pan.

3

Meanwhile, in a large saucepan, heat the butter over medium-low. Add the onion and ½ tsp salt and cook, stirring frequently, until softened, about 10 minutes. Add the garlic, ⅛ tsp nutmeg, cayenne, and flour and cook for 2 minutes, stirring occasionally. Add the broth, thyme, bay leaf, and cauliflower.

4

Increase heat to high and bring the broth to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until the cauliflower is completely softened and falling apart, about 25 minutes. Discard the bay leaf and thyme sprig.

5

Using an immersion blender or standard blender, purée the soup. Add the remaining 1 tsp salt, the cheese, and yogurt and blend to combine. Divide the soup among 4 bowls. Top with the remaining ¼ tsp black pepper and the crispy mushrooms. Garnish with more nutmeg and chopped parsley (if using).

6

Serving size: 1½ cups