Creamy Roasted Cauliflower Soup

cookieandkate.com

Jan South

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

Directions at cookieandkate.com

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