1 large head cauliflower (about 2 lbs.), cut into bite-size florets
4 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped
2 garlic cloves, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons butter
1-2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 to 2 cups of croutons
1/4 cup sliced almonds, toasted
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 for 25-35 minutes, tossing/stirring halfway through. Remove when the cauliflower is tender.
In a soup pot, add 1 tablespoon of the olive oil and the chopped onion. Cook over medium heat for 5-7 minutes, until the onion is translucent.
Add the garlic, stirring constantly for about 30 seconds. Then add the broth and all of the cauliflower except 4 of the prettiest cauliflower florets (set these aside for garnish). Increase the heat to medium high until the mixture starts to boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
When the soup is done, remove from heat. Add the butter and, using an immersion blender, blend until smooth. Add 1 teaspoon lemon juice and the salt. Taste. If desired, stir in another half to full teaspoon of lemon juice.
Ladle soup into four serving dishes. Top with the reserved cauliflower florets, croutons and almonds.