Creamy Roasted Cauliflower Soup

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Ingredients

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

1 bowl (recipe based on total of 3/4 teaspoon salt and regular—not low-sodium—vegetable broth) per serving

As published by Cookie and Kate.

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