Cauliflower Soup of Kelly Barton - Recipefy
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Chop the cauliflower including the core pieces. Transfer to the baking sheet, driz
Ingredients
- 1 medium head cauliflower, about 2 pounds
- Sea salt and freshly ground black pepper
- 2 shallots, peeled and quartered, or red onion
- 4 garlic cloves, unpeeled
- 4 cups vegetable or chicken broth
- Leaves from 5 fresh thyme sprigs
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- Microgreens, for garnish, optional
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