2 lbs. cauliflower, cut into florets (two heads)
1 red onion, diced
3 tablespoons Olive Oil
3 tablespoons Master Salt Seasoning, divided
4 cups chicken or vegetable broth
1 tablespoon lemon juice
Optional: Parsley for garnish, if desired
Preheat oven to 400°F.
Combine olive oil, chopped cauliflower and 2 tablespoons Master Salt Seasoning..
Spread evenly on baking sheet and roast for about 30 minutes or until cauliflower is tender and lightly browned.
In large pot, sauté chopped onion until tender. Add roasted cauliflower, reserving about 6 beautifully browned pieces for garnish and broth.
Bring to a simmer and cook for about 20 minutes.
With an immersion blender (or using blender in a few batches) puree soup until smooth.
Garnish with the small florets and chopped parsley if desired.