Preheat the oven to 400 ℉ (200 ℃) with fan.
Cut the cauliflower into florets and put it on a backing tray. Add 2 tbsp olive oil and toss to cover evenly. Sprinkle salt on the cauliflower. Make sure that the florets are spread evenly.
Roast the cauliflower for 20 minutes until tender.
While the cauliflower is close to being ready, add 2 tbsp of olive oil to a pot and heat it up. Add the onion and fry for a couple of minutes until it is tender. Then throw in the garlic and fry it for 30 seconds.
When the cauliflower is ready, transfer it to the pot and add the chicken or vegetable broth right away. Let it simmer for 15-20 minutes to let the flavors combine.
While the soup is simmering, toast the cashews in a small pan until golden.
Once the soup is ready, blend it well until it is smooth. Then add the cream, sprinkle a pinch of nutmeg, and add more salt if needed. Mix well.
Serve the soup with some cashews on top.
