Melt butter and oil in dutch oven or soup pot on med/high heat.
Sauté onions and celery seasoned with a little salt until tender (about 8-10 minutes), then add the minced garlic and cook for 1 more minute.
Pour the cream into the pan, add the cauliflower and the stock. Cook on med/high to high for about 5 minutes.
Add the milk, nutmeg, white pepper and continue to cook (but not a hard boil or it will get grainy) until the cauliflower is tender and the soup has thickened up a bit (about 2 minutes).
Stir in the shredded cheese and add more seasoning if you need to. If it gets too thick, just add more milk or stock.
Garnish with bacon, green onions and more cheese or even a different cheese (like cheddar) if you desire. Chili oil might be a nice garnish or flavor to add as well.