Creamy Roasted Cauliflower Soup

Serves: 4 Save

Ingredients (10)

  • 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 1/4 teaspoon ground nutmeg
  • For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Directions

Learn how to make this recipe at Cookie and Kate