1-Begin by preheating your oven to 425 degrees Fahrenheit. Then, toss the cauliflower florets with 2 tablespoons of the extra-virgin olive oil and a pinch of fine sea salt, spreading them on a large rimmed baking sheet. Bake until tender and caramelized, about 25 to 35 minutes, remembering to toss halfway through for even cooking.

2-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 a pinch of fine sea salt, cooking until softened for about 5 to 7 minutes, then add the garlic and cook until fragrant, roughly 30 seconds. Stir in the vegetable broth and let it simmer.

3-Once the cauliflower is ready, set aside 4 florets for garnish and add the rest to the pot. Let the mixture simmer for 20 minutes, then remove from heat. For a smooth texture, transfer the soup in batches to a blender, add the unsalted butter, and blend until creamy. Finally, mix in the fresh lemon juice and ground nutmeg, adjusting seasoning as needed before serving with the reserved florets and chopped herbs.