Pre-heat the oven to 375°F.

Cut two thick slices from the center of each cauliflower head to form two large "steaks." Chop the remaining cauliflower into bite-size florets and place them in a medium size pot with a lid. Add the milk. Season with garlic, nutmeg, salt and pepper and bring to a simmer over medium heat. Partially cover and cook until the florets are very tender, 10-12 minutes. In a food processor or with an immersion blender, puree the cooked cauliflower while still hot, then add the cheese and stir until melted.  Return the puree to the pot and cover to keep warm.

Meanwhile, in a large cast iron skillet or on a griddle, heat the EVOO over medium-high. Season the cauliflower steaks with the rosemary and salt and pepper. Cook, turning, until browned, 3-4 minutes on each side. Transfer to the oven; roast until deep golden and tender, 10 minutes.

Prepare the nuts if you are spicing them.

Divide the puree among two plates and top each with a cauliflower steak.  Sprinkle with nuts and enjoy.

Instead of just using plain hazelnuts, I made mine into Sweet and Spicy Rosemary Hazelnuts by combining the 1/3 cup nuts with 2 tablespoons brown sugar, 1 teaspoon chopped fresh rosemary, a dash of coarse salt and two dashes of hot sauce.  I roasted them in the oven at the same time as the cauliflower was in there for about 15 minutes.  You might want to make a bigger batch of these, they are really good.

Nutrition informationis based on using plain hazelnuts.