Bring 3 cups of water and bouillon to a boil in a medium size pot.Clean cauliflower by separating the florets from the stalk. Do not use the hard parts of the stalk. Place the cauliflower into the boiling water and cook until tender (about 15 minutes). Puree the stock with a hand blender. Alternatively, carefully transfer cauliflower to blender/food processor and puree. Add the milk/cream and mix again (transfer back to pot if pureed in blender). Continue cooking over medium heat,season with salt and pepper, add the cheeses and nutmeg. When soup begins to bubble turn off the heat. Let cool and serve with krispy kale garnish and toasted italian bread.

To make crispy kale: clean from stems, wash and dry well. Toss in a little olive oil and season with a dash of salt. Spread out on a baking sheet and place in a pre-heated oven at 375 degrees for about 15 mins or until greens become crispy (but not brown).