Roasted Cauliflower Soup with Black Pepper Cashews


1 head of cauliflower

1 onion, cut in half with skin

3 cloves of garlic with skin

4 cups of broth (you can use any kind of broth)

1/4 cup of Nuts+Nuts black pepper cashews, and some for garnish

2 tbsp olive oil

pinch of nutmeg

1 tbsp lemon juice

salt and pepper to taste

-Preheat oven to 425F

-Cut washed cauliflower into florets and place them on baking sheet lined with parchment paper

-Place garlic and onion also on the baking sheet. Place the onion cut side down.

-Drizzle with olive oil and season with salt and pepper. Toss to fully coat cauliflower, onion, and garlic.

-Roast for about 30 minutes or until tender. Stir halfway through.

-Once it is cool enough to handle, remove skin from garlic and onion.

-Transfer cauliflower, onion, and garlic into a blender along with broth.

-Add a pinch of nutmeg, lemon juice, salt, and pepper to taste

-Mix well

-Garnish with chopped black pepper cashews