Roasted Cauliflower Soup

Servings: 4-6 | Prep Time: 15 min | Total Time: 1 hour 10 min

1 large head cauliflower, cut into bite-size florets
3 tablespoons Calivirgin Olio Nuovo or Premium Extra Virgin Olive Oil, for drizzling
Fine sea salt, to taste
1 medium red onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
2 tablespoons butter, unsalted
1 tablespoon fresh lemon juice
¼ teaspoon ground nutmeg
2 tablespoons parsley, finely chopped

Preheat oven to 425°F. Toss cauliflower with 2 tablespoons Calivirgin Olio Nuovo and a pinch of salt. On a baking sheet, spread in a single layer. Roast for 25-35 minutes, tossing halfway, until tender and caramelized.
Meanwhile, heat 1 tablespoon Calivirgin Olio Nuovo in a Dutch oven over medium heat. Add onion and ¼ teaspoon salt, cooking until softened, 5-7 minutes. Stir in garlic and cook for 30 seconds, then add broth. Reserve 4 roasted cauliflower florets for garnish and transfer the rest to the pot. Simmer for 20 minutes.
Remove from heat, let cool slightly, and blend with butter, lemon juice, and nutmeg until smooth. Serve topped with reserved cauliflower florets, parsley and a generous drizzle of Calivirgin Olio Nuovo.

Premium Extra Virgin Olive Oil

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