Ingredients

• 2 tablespoons butter
• 1 onion chopped
• 1 onion (white and light green parts only) chopped
• 1 leek (white and light green parts only) chopped
• 1 celery stalk chopped
• 1 clove garlic minced
• 1/2 teaspoon salt
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 6 cups cauliflower florets (about 1 head)
• 1 potato peeled and chopped
• 3 cups vegetable stock
• 1 1/2 cup milk
• 1/4 cup dry sherry
• 1/4 cup vegetable stock
• 2 rinds (each 4 x 2 inch/10 x 5 cm) Parmigiano Reggiano cheese
• 2 rinds (each 4 x 2 inch/10 x 5 cm) Parmesan cheese

Parmesan Croutons:

• 2 cups cubed (1/4 inch/5 mm) day-old bread
• 1/3 cup grated Parmigiano Reggiano cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon crumbled dried thyme
• 1 pinch salt
• 1 pinch cayenne pepper