For the soup:
Heat the EVOO in a soup
pot over medium to medium-high heat. Melt the butter into the oil, then add the garlic, rosemary and onions
. Season with salt and pepper. Cook, partially covered, to soften, about 10 minutes. Add the wine
, then add about 1/2 cup stock and the whole head of cauliflower. Cover the pot and steam the cauliflower until very tender, about 15 minutes. Uncover and break up with a potato masher, then add the remaining stock, milk
. Season with a little nutmeg and cayenne, to taste. Bring to a boil and cook until the potatoes are tender, 10 minutes or so. Puree with an immersion blender
, then simmer
over low heat to thicken to desired consistency, and adjust seasonings. Cool and store for a make-ahead meal.
For the breadcrumb topping:
Heat the EVOO, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies
and stir until they melt
away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs
and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese
. Store in an airtight container.
Serve the soup in shallow bowls topped with the breadcrumbs.