• 1 cauliflower, cut into florets
  • 3 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups homemade vegetable broth
  • 1 tbsp fresh lemon juice
  • ¼ tsp black pepper
  • ¼ tsp nutmeg
  • Pinch of red pepper flakes
  • Fresh parsley, finely chopped, for garnish
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Place the cauliflower florets on the baking sheet and drizzle with 1 ½ tablespoons of olive oil. Toss well until evenly coated. Roast for 25-30 minutes, flipping halfway through baking.
  3. When the cauliflower is almost done baking, heat the remaining tablespoon and a half of olive oil in a large pot set over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds or until fragrant. Pour the broth into the pot.
  4. When the cauliflower is done roasting, add it to the pot. Increase the heat to medium high and bring to a boil, then let it simmer on low for 20 minutes.
  5. Save some cauliflower florets for garnish, then transfer the rest of the soup to a high-speed blender or immersion blender and blend until smooth. Add the lemon juice, black pepper, nutmeg and red pepper flakes and blend again.
  6. Ladle the soup into bowls and garnish with the reserved cauliflower florets, freshly chopped parsley, and a drizzle of olive oil if you prefer. Enjoy!