Preheat the oven to 180 Celsius. Line a large baking sheet with parchment paper. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil. Arrange in a single layer and sprinkle with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

In a soup pot, heat the remaining 1 tablespoon olive on medium heat, then add the onion and ¼ teaspoon salt. Stir occasionally until the onion has turned translucent, 5 to 7 minutes.

Add the garlic and cook about 30 seconds, then add the broth.

Transfer the roasted cauliflower to the pot, keeping a few of the prettiest pieces for garnish. Bring the mixture to a simmer and cook, stirring occasionally, for 20 minutes.

When cooked, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

Blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt to taste.

Top your bowl with roasted cauliflower florets and a sprinkle of pine nuts.

Store covered in the refrigerator for about four days. It lasts for several months in the freezer.