Name: Roasted Cauliflower Miso Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 medium head (about 2 pounds) cauliflower chopped, including the core; sea salt and freshly ground black pepper; 2 shallots peeled and quartered; 4 garlic cloves unpeeled; 4 cups vegetable broth; 5 sprigs fresh thyme leaves only; 3 tablespoons extra-virgin olive oil plus more for roasting; 1/2 tablespoon white miso paste; 1/2 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice plus more to taste; microgreens or parsley optional, for garnish

01

Overview

Prep15 min

Cook45 min

Total60 min

Servings6

DifficultyEasy

02

Ingredients

1 medium head (about 2 pounds) cauliflowerchopped, including the core sea salt and freshly ground black pepper2 shallotspeeled and quartered4 garlic clovesunpeeled4 cups vegetable broth5 sprigs fresh thymeleaves only3 tablespoons extra-virgin olive oilplus more for roasting1/2 tablespoon white miso paste1/2 teaspoon Dijon mustard1 tablespoon fresh lemon juiceplus more to taste microgreens or parsleyoptional, for garnish

03

Equipment

Large baking sheet
Large pot
Blender

04

Method

01

Roast the cauliflower

Heat the oven to 400°F and line a large baking sheet with parchment. Toss the cauliflower with olive oil, salt, and pepper and spread it out on the sheet. Wrap the shallots and unpeeled garlic in foil with a small drizzle of olive oil and a pinch of salt, and put the packet on the baking sheet. Roast 30 to 35 minutes, until the cauliflower is browned at the edges and tender.

02

Simmer

Bring the vegetable broth to a simmer. Add the roasted cauliflower, shallots, peeled garlic, and thyme. Cover and simmer for 15 minutes.

03

Blend and finish

Cool slightly, then blend with the olive oil, miso, Dijon, and lemon juice until smooth. Taste and adjust salt, pepper, and lemon. Garnish with microgreens or parsley if you like.

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Tips

NoteRoasting is where the flavor happens — pale cauliflower makes a perfectly edible soup; browned cauliflower makes one you want a second bowl of.

NoteAdd the miso off the boil so its flavor stays round.

NoteA splash of water loosens it perfectly when reheating.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate up to 4 days; add a splash of water when reheating if it thickens.

FreezerFreeze up to 3 months.

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Frequently asked

Can I skip the miso?+

The miso is doing most of the seasoning — you can replace it with extra salt, but the flavor will be flatter.

Is it vegan?+

Yes — vegetable broth, olive oil, and no dairy anywhere in the pot.

Why roast instead of simmer the cauliflower?+

Roasting browns the edges, and that browning is where the soup’s depth comes from.

Roasted Cauliflower Miso Soup

Overview

Ingredients

Equipment