Ingredients
• 1 large head cauliflower (about 2 lbs), cut into florets
• 2 tbsp olive oil, divided
• 1 small onion, diced
• 4 cloves garlic, minced
• 4 cups low-sodium vegetable or chicken broth
• ½ cup grated Parmesan cheese (plus extra for garnish)
• 1 tbsp lemon juice (brightens the earthiness)
• ¼ tsp nutmeg (freshly grated, for depth)
• Salt & white pepper to taste
Garnish (optional but recommended):
• Extra Parmesan shavings
• Crispy roasted cauliflower “croutons”
• Fresh thyme or chives
• Drizzle of olive oil or truffle oil
Instructions
- Roast cauliflower (optional but highly recommended):
→ Preheat oven to 425°F (220°C). Toss florets with 1 tbsp olive oil, salt, and pepper. Roast 25–30 mins until golden and caramelized. This adds deep, nutty sweetness! - In a large pot, heat remaining 1 tbsp oil over medium. Sauté onion 5–6 mins until soft. Add garlic; cook 1 min.
- Add roasted (or raw) cauliflower and broth. Bring to a boil. Reduce heat, cover, and simmer 15–20 mins until very tender.
- Remove from heat. Stir in Parmesan, lemon juice, and nutmeg.
- Blend until ultra-smooth:
→ Immersion blender: Right in the pot.
→ Countertop blender: In batches, venting lid. - Return to low heat; warm gently (do not boil). Season with salt and white pepper.
- Ladle into bowls. Top with Parmesan shavings, crispy cauliflower bits, and herbs.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 30 mins (including roasting), Total Time: 40 mins, Servings: 6
Calories: 120, Net Carbs: 5g, Fats: 8g, Protein: 7g
✅ Naturally keto, gluten-free, and low-calorie — yet deeply satisfying.
✅ Dairy-free option: Swap Parmesan for 2 tbsp nutritional yeast + 1 tbsp white miso for umami depth.