Description

You'll be surprised that this creamy soup has no cream of milk in it. It's scrumptious, delicious and so satisfying and comforting.

Ingredients

• 2 lb. large head cauliflower, cut into bite-size florets
• 3 T. extra-virgin olive oil, divided
• fine sea salt
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 32 oz. vegetable broth
• 2 T. unsalted butter
• 1 T. freshly squeezed lemon juice, more as needed
• scant ¼ t. ground nutmeg
• Garnish: 2 T. finely chopped fresh flat-leaf parsley, chives and/or green onions

Steps

1. Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.
2. On the baking sheet, toss cauliflower with 2 T. olive oil until lightly and evenly coated. Arrange cauliflower in a single layer; sprinkle lightly with salt.
3. Bake until cauliflower is tender and caramelized on edges, 25 - 35 minutes, tossing halfway done.