Preheat oven to 425 Fahrenheit or 220 Celsius. Line a baking sheet with parchment paper
Toss the cauliflower with 1-2 tbsp of olive oil or until evenly coated. Next, sprinkle cauliflower with the desired amount of salt and pepper. Bake in the oven for 30 minutes or until tender and slightly crispy
In a large pot over medium-high heat add 1 tbsp of olive oil, the red onion and garlic. Season with salt and cook until onion is caramelised. Add broth and cauliflower to the pot and simmer for about 15 minutes, allowing the flavours to mix in together
Transfer the soup to a large blender. Add the Chaga mushroom extract, nutmeg, lemon juice and more salt if needed, blend until smooth and creamy.
Serve immediately and garnish with chives and red paper flakes (optional)
Enjoy your delicious Creamy cauliflower soup with Chaga mushroom!