Serves: 3 to 4
1 medium cauliflower, chopped into florets
2 medium yellow or white onions, chopped
2 tablespoons plus 1 teaspoon olive oil
Salt and pepper to taste
1 whole garlic bulb
3 cups low-sodium chicken or vegetable stock
1 1/2 teaspoons lemon pepper (or 1/2 teaspoon pepper mixed with 1 teaspoon lemon zest)
Juice of 1/2 large lemon
1 tablespoon finely chopped fresh oregano
1. Preheat oven to 420 degrees. Toss cauliflower, onions, 1 tablespoon olive oil, salt, and pepper in a mixing bowl, then transfer to a greased baking sheet. Peel away outer papery layers of garlic bulb, leaving skins of individual cloves intact. Slice 1/4 inch off the top of the cloves, drizzle with 1 teaspoon olive oil, and place cut-side down on baking sheet. Roast veggies and garlic for 40 minutes.
2. Heat remaining olive oil over medium heat in a large pot or saucepan. Add roasted vegetables and garlic and stock. Bring to a simmer, cover, and cook for 15 minutes.
3. Let mixture cool slightly, then, using an immersion blender, blend until no chunks remain. (Or blend in two batches in a blender for about 2 to 3 minutes.) Add lemon pepper and lemon juice and stir well. Season with additional salt and pepper, if desired.
4. Serve over freshly cooked pasta and top with oregano.