Directions

1. Preheat oven to 425 degrees F.
2. Toss cauliflower with 2 T. olive oil.
3. Spread on a baking sheet and sprinkle lightly with salt.
4. Roast for 20-35 min., or until tender and caramelized on the edges, tossing halfway through.
5. In a large pot, heat 1 T. olive oil over medium heat.
6. Add onion and cook until softened, about 5-7 min.
7. Add garlic and cook for about 30 sec.
8. Add broth.
9. When cauliflower is done, reserve a few pretty florets for garnish, and then add the rest to the pot.
10. Simmer for about 20 min.
11. Use a blender (in batches if necessary) to blend the soup and butter until smooth.
12. Add lemon juice and nutmeg.
13. Blend again. Add more salt or lemon juice if needed.
14. Serve with reserved florets on top.