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Creamy Cauliflower Soup Inspired by CookieAndKate.com
Ingredients
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1 large head cauliflower, cut into bite-size florets 3 tbsp extra-virgin olive oil, divided 1/4 tsp fine sea salt, plus more
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2 cloves garlic, pressed or minced 4 cups vegetable broth 2 tbsp unsalted butter 1 tbsp fresh lemon juice 1/4 tsp ground nutmeg 2 tbsp chopped flat-leaf parsley, chives, or green onions for garnish
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1 medium red onion, chopped
TAKE A BREAK 5. Add garlic and cook 30 seconds until fragrant, then add broth. 6. Add all but 4 cauliflower florets to the pot and simmer for 20 minutes. 7. Transfer mixture to a blender, add butter, and blend until smooth. Then blend in lemon juice and nutmeg. 8. Garnish with cauliflower florets and serve. Add parsley, onion, and chives as desired. Directions 1. Preheat oven to 425 F. 2. On a rimmed baking sheet lined with parchment paper, toss cauliflower with 2 tbsp olive oil. 3. Arrange cauliflower in a single layer, sprinkle with a little salt, and bake 25–35 minutes until tender. 4. In a soup pot, heat remaining olive oil and cook onion and 1/4 tsp salt until soft.
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