• Preheat the oven to 400°F or 200°C. Chop 1 large head cauliflower and add it to a baking tray.

  Toss with 1 tablespoon extra virgin olive oil, ½ teaspoon salt, and 2 twists black pepper and bake for 30 minutes or until fork tender.
  
• In the meantime, heat 1½ tablespoons extra virgin olive oil in a large pot. Add 1 large onion (chopped) and sauté on medium heat for 5 minutes. Stir often.

  Add 2 cloves garlic (grated) and 1 teaspoon ground cumin and sauté one more minute.
  
• Add 3 cups vegetable broth and simmer for 5 minutes.

  Then add most of the roasted cauliflower. Set some florets aside for garnishing.
  
• Blend with an immersion blender until smooth.

  Then, add ¼ cup tahini and blend for a few more seconds until incorporated.
  
• Now stir in 3 tablespoons lemon juice, then taste and adjust for salt and acidity, adding more lemon juice if necessary.

  Warm the soup by letting it simmer for two minutes if necessary.
  

MAKE IT A MEAL

• Serve in bowls and top each portion with a piece of roasted cauliflower, 1 handful parsley, and drizzle with garlic-flavored oil.

  To make the flavored oil, heat two to three tablespoons of extra virgin olive oil in a saucepan.

  Add 2 thinly sliced garlic cloves, ⅓ cup olives (optionally, add red pepper flakes for some heat) and fry for a minute.

  Serve with pita bread or focaccia. For more ideas, check out the "Serving Suggestions" chapter linked in the notes below.