Roasted Cauliflower Soup

Takes 70 minutes | Serves 4 |

Ingredients

900 g cauliflower
45 ml extra-virgin olive oil
some Fine sea salt
1 red onion
2 garlic cloves
950 ml vegetable broth
28 g unsalted butter
15 ml fresh lemon juice
0.25 tsp ground nutmeg
2 tbsp flat-leaf parsley, chives, and/or green onions

Steps

Preheat the Oven

• Preheat your oven to 220°C (425°F). If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

Roast the Cauliflower

• On the baking sheet, toss the cauliflower florets with 30 milliliters of the olive oil until lightly and evenly coated. Arrange the cauliflower in a single layer and sprinkle lightly with salt.
• Bake for 25 to 35 minutes, tossing halfway through, until the cauliflower is tender and caramelized on the edges.

Cook the Onion and Garlic

• As the cauliflower nears completion, heat the remaining 15 milliliters of olive oil in a Dutch oven or soup pot over medium heat until shimmering.
• Add the chopped onion and 1/4 teaspoon of salt. Cook, stirring occasionally, for 5 to 7 minutes, until the onion is softened and turning translucent.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Simmer the Soup

• Pour in the vegetable broth. Reserve 4 of the prettiest roasted cauliflower florets for garnish and transfer the rest to the pot.
• Increase the heat to medium-high and bring the mixture to a simmer. Then reduce the heat as necessary to maintain a gentle simmer. Cook for 20 minutes, stirring occasionally, to allow the flavors to meld.

Blend the Soup

• Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line to prevent overflow.)
• Add the butter and blend until smooth.
• Add the lemon juice and nutmeg, and blend again. Adjust the seasoning with additional salt, to taste (usually 1/4 to 3/4 teaspoon, depending on the broth). If needed, add a bit more lemon juice for extra zing, and blend again.

Serve

• Ladle the soup into individual bowls. Garnish each bowl with 1 reserved roasted cauliflower floret and a sprinkle of chopped parsley, green onions, and/or chives.