Roasted Cauliflower Soup

• 1 large cauliflower ((~3 pounds), cut into bite-size florets)
• 4 tablespoons of olive oil (divided)
• 1 yellow onion (diced)
• 4 garlic cloves (halved)
• 1 (16-ounce) pack of silken tofu
• 4 cups of water
• 2 vegetable bouillon cubes
• 1 teaspoon of Italian seasoning
• 1 teaspoon of salt (plus more to taste)
• ½ teaspoon of black pepper
• 1 lemon
• ½ cup of chopped parsley or thinly sliced green onions
• Crushed red pepper flakes (for garnish (optional))

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