Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup easier.

Step 2: Roast the Cauliflower

Toss the cauliflower florets with olive oil, salt, and pepper. Spread the cauliflower evenly on the prepared baking sheet and roast for 25–30 minutes, or until golden brown and tender. Stir halfway through for even roasting.

Step 3: Sauté the Aromatics

While the cauliflower roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until translucent. Add the minced garlic and ground cumin, cooking for another minute until fragrant.

Step 4: Combine the Soup Ingredients

Once the cauliflower is roasted, add it to the pot with the sautéed onion, garlic, and cumin. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld together.

Step 5: Blend the Soup

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup to a blender (in batches) and blend carefully after allowing it to cool slightly.

Step 6: Add Lemon and Seasoning

Stir in the fresh lemon juice and taste the soup. Adjust the seasoning with additional salt and pepper as needed.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.