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====== Creamy Roasted Cauliflower Soup ======

Serves 4

  - Preheat the oven to 425°F.
  - On a large rimmed 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 with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. Leave the oven on.
  - Meanwhile, in a Dutch oven or soup pot, warm 1 tablespoon of the olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon of 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. Reserve 4 of the prettiest roasted cauliflower florets for garnish, then transfer the cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, allowing the flavors to meld.
  - Meanwhile, on the baking sheet, combine the bread cubes and almonds. Drizzle with the remaining 1 tablespoon of olive oil and toss until lightly coated. Arrange the mixture in a single layer and sprinkle lightly with salt. Bake until the croutons and almonds are nice and golden on the edges, 7 to 9 minutes, tossing halfway.
  - Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line!)
  - Add the butter and blend until smooth. Add the lemon juice and nutmug and blend again. Taste and add additional salt if necessary (I usually add another 1/4 to 1/2 teaspoons) and a little more lemon juice if it needs more zing. Blend again.
  - Top individual bowls of soup with 1 roasted cauliflower floret, a handful of the crouton and almond mixture, and a spinkle of parsley.

  * 1 large head cauliflower, cut into bite-size florets (~2 pounds)
  * 4 tablespoons extra-virgin olive oil, divided
  * Fine sea salt
  * 1 medium red onion, chopped
  * 2 cloves garlic, pressed or minced
  * 4 cups (32 ounces) vegetable broth
  * 2 cups whole-grain bread cubes (about 0.5 inch thick)
  * 1/4 cup sliced almonds
  * 2 tablespoons unsalted butter
  * 1 teaspoon lemon juice (or more if needed)
  * Pinch of ground nutmeg
  * 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish