Creamy Roasted Cauliflower Soup (Print Version)
# Ingredients:
01 -
1 large cauliflower (2 pounds), cut into florets.
02 -
3 tablespoons extra-virgin olive oil, divided.
03 -
1 medium red onion, chopped.
04 -
2 cloves garlic, minced.
05 -
4 cups vegetable broth.
06 -
2 tablespoons unsalted butter.
07 -
1 tablespoon lemon juice.
08 -
¼ teaspoon ground nutmeg.
09 -
2 tablespoons fresh parsley, chives or green onions for garnish.
10 -
Salt to taste.
# Instructions:
01 -
Toss cauliflower with 2 tablespoons oil and salt. Roast at 425°F for 25-35 minutes until caramelized, stirring halfway.
02 -
Sauté onion in remaining oil 5-7 minutes. Add garlic for 30 seconds, then add broth.
03 -
Reserve 4 florets for garnish. Add remaining cauliflower to pot and simmer 20 minutes.
04 -
Let cool slightly, then blend with butter until smooth. Add lemon juice and nutmeg.
05 -
Season to taste with salt. Top with reserved florets and herbs.
# Notes:
01 -
Can be made vegan using cashews instead of butter.
02 -
Keeps 4 days refrigerated.
03 -
Freezes well for months.