1-First, prepare your ingredients: Wash and chop the cauliflower into bite-size florets, chop the red onion, and press or mince the garlic. Gather the vegetable broth, unsalted butter, and other seasonings to have everything at hand. This step sets the foundation for a smooth cooking process.

2-Next, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper if you like. Toss the cauliflower florets with 2 tablespoons of extra-virgin olive oil and lightly sprinkle with fine sea salt, then arrange in a single layer and roast for 25 to 35 minutes until tender and caramelized, tossing halfway through for even cooking.

3-While the cauliflower roasts, warm the remaining 1 tablespoon of extra-virgin olive oil in a soup pot over medium heat. Add the chopped red onion and ¼ teaspoon fine sea salt, cooking until softened and translucent, about 5 to 7 minutes. Then, add the 2 cloves of garlic and cook for 30 seconds until fragrant before pouring in the 4 cups of vegetable broth.

4-Reserve 4 roasted cauliflower florets for garnish, and add the rest to the pot. Bring to a simmer over medium-high heat, then reduce and simmer gently for 20 minutes. After that, remove from heat and let cool slightly before blending.

5-Transfer the soup in batches to a blender, add the 2 tablespoons of unsalted butter, and blend until smooth. Stir in the 1 tablespoon of fresh lemon juice, the scant ¼ teaspoon of ground nutmeg, and additional fine sea salt to taste. Serve hot, topped with the reserved cauliflower florets and the 2 tablespoons of finely chopped fresh herbs. For more ideas on pairing, check out our healthy drink recipes to complement this soup.