Luxurious Roasted Cauliflower Soup – No Cream Needed
This silky cauliflower soup gets its rich, creamy texture from butter instead of cream. Roasting the cauliflower adds intense, deep flavors to every bite!
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Cooking tools:
- Blender
- Fine-mesh sieve
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Stove
- Airtight container
Ingredients
- 1 medium red onion, finely diced
- 2 cloves of garlic, minced or pressed
- 4 cups (32 ounces) of vegetable stock
- 1 tablespoon of freshly squeezed lemon juice, more to taste
- 1 large cauliflower head (about 2 pounds), broken into small florets
- 3 tablespoons of extra-virgin olive oil, split into portions
- 2 tablespoons of unsalted butter
- A light sprinkle (less than ¼ teaspoon) of ground nutmeg
- Fine sea salt, as needed
- 2 tablespoons of freshly chopped flat-leaf parsley, green onions, or chives
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