1 large head cauliflower, cut into bite-size florets
3 tablespoons extra-virgin olive oil
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley
Preheat the oven to 200 degrees Celsius. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
Once the cauliflower is almost done, in a soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth. Enjoy!