Roasted Cauliflower Soup

Method

1. Heat the oven to 425°F. Toss the 5 cups535 g frozen cauliflower, 1110 g quartered onion, and 4 cloves12 g garlic with the 2 tbsp27 g olive oil and roast 30 minutes, until deeply browned at the edges — that browning is the flavor.
   • Frozen Cauliflower5 cups535 g(535 g)(5 cups)
   • Onion, quartered1110 g(110 g)(1)
   • Garlic4 cloves12 g(12 g)(4 cloves)
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
2. Scrape the roasted vegetables into a pot with the ⅓ cup45 g cashews and the 1 tbsp17 g bouillon dissolved in 4 cups water. Simmer 10 minutes to soften the cashews.
   • Cashews⅓ cup45 g(45 g)(⅓ cup)
   • Better Than Bouillon1 tbsp17 g(17 g)(1 tbsp)
3. Blend completely smooth. Stir in the 2 tbsp10 g nutritional yeast and ¼ tsp0.6 g nutmeg, then brighten it with the 1 tbsp15 g lemon juice off the heat. Season with salt, to taste and pepper, to taste — it comes alive once it’s properly salted.
   • Nutritional Yeast2 tbsp10 g(10 g)(2 tbsp)
   • Nutmeg¼ tsp0.6 g(0.6 g)(¼ tsp)
   • Bottled Lemon Juice1 tbsp15 g(15 g)(1 tbsp)
   • Sea Saltto taste
   • Black Pepperto taste

Kids: go easy on the lemon and blend it fully smooth for a mild, mellow bowl. Or set a few crispy roasted florets aside before blending — some kids like those more than the soup.