Creamy Roasted Cauliflower Soup

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Step 1

Before cooking

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Extra Virgin Olive Oil: 3 tablespoons extra-virgin olive oil, divided
Red Onion: 1 medium red onion, chopped
Garlic: 2 cloves garlic, pressed or minced
Nutmeg: Scant 1/4 teaspoon ground nutmeg
Flat-Leaf Parsley: For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

References

Full ingredient reference

1 large head cauliflower (about 2 pounds), cut into bite-size florets
cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
divided
Fine sea salt
1 medium red onion, chopped
chopped
2 cloves garlic, pressed or minced
pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
or more if needed
Scant 1/4 teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
chives and/or green onions