Ingredients
1large head cauliflower,about 2 lbs, cut into bite-sized florets
3tbspextra-virgin olive oil,divided
sea salt,fine
1medium red onion,chopped
2clovesgarlic,pressed or minced
4cupsvegetable broth,or 32 oz
2tbspunsalted butter
1tbspfresh lemon juice,or more if needed
¼tspground nutmeg
2tbspflat-leaf parsley,finely chopped fresh, and chives and/or green onions, for garnish
Preparation
Preheat the oven to 425 degrees F. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil.
Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake for 25 to 35 minutes, until the cauliflower is tender and caramelized on the edges, tossing halfway.
Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon of olive oil over medium heat until shimmering.
Add the onion and ¼ teaspoon of salt. Cook for 5 to 7 minutes, stirring occasionally, until the onion is softened and turning translucent.
Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant. Add the broth.
Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot.
Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook for 20 minutes, stirring occasionally to give the flavors time to meld.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. Do not fill past the maximum fill line or the soup could overflow.
Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt to taste.
Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion, and/or chives. Serve and enjoy!
