Creamy Roasted Cauliflower Soup (Print Version)

# Ingredients:

01 - 2 pounds cauliflower, cut into florets.
02 - 3 tablespoons extra-virgin olive oil.
03 - 1 medium red onion, chopped.
04 - 2 cloves garlic, minced.
05 - 4 cups vegetable broth.
06 - 2 tablespoons unsalted butter.
07 - 1 tablespoon fresh lemon juice.
08 - 1/4 teaspoon ground nutmeg.
09 - Salt to taste.
10 - 2 tablespoons chopped fresh herbs for garnish.

# Instructions:

01 - Toss cauliflower with 2 tablespoons oil, roast at 425°F for 25-35 minutes until caramelized.
02 - Sauté onion in remaining oil 5-7 minutes, add garlic 30 seconds, then broth.
03 - Add roasted cauliflower (reserving some for garnish), simmer 20 minutes.
04 - Carefully blend soup with butter in batches until smooth.
05 - Add lemon juice, nutmeg and salt to taste, blend again.
06 - Garnish with reserved cauliflower and fresh herbs.

# Notes:

01 - Keeps 4 days refrigerated.
02 - Can be frozen several months.
03 - Can substitute cashews for butter to make vegan.

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