Chestnut and Roasted Cauliflower Soup With Lemon-Parsley Oil [Vegan, Grain-Free]

• 1 medium head cauliflower (about 1 pound untrimmed), core and leaves removed, cut into florets (about 4 cups)
• Olive oil
• Salt and black pepper
• 1 large onion, thinly sliced
• 1 celery stalk, chopped
• 2 garlic cloves, sliced
• 1/2 teaspoon dried herbes de Provence
• 1 cup steamed or roasted chestnuts, roughly chopped
• 3 to 4 cups broth of your choice
• Pumpkin seeds, for garnish
• Gomasio, for seasoning/garnish (sesame seed and salt seasoning mix)
• 1/4 cup olive oil
• 2 tablespoons roughly chopped parsley
• 1 teaspoon lemon zest

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