Cauliflower Soup of Kelly Barton

Name: Cauliflower Soup of Kelly Barton
Ingredients: 1 medium head cauliflower, about 2 pounds; Sea salt; 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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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

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