Cauliflower-Carrot Miso Soup – and a caution

I was one of those kids who liked the weird vegetables that most other kids my age despised  – lima beans, spinach, broccoli, asparagus, and cauliflower.

Cauliflower, along with its soul sister broccoli, are still at the top of my list because they’re fantastic eaten either raw or cooked. Plus: those nutrients! 

My cauliflower-carrot soup, kissed with white miso, black pepper, and scallion.

My cauliflower-carrot soup, kissed with white miso, black pepper, and scallion.

After many decades of being derided by my generation (“Ew! it looks like a brain!”) – cauliflower appears to has made a subtle entree back into polite society as a utilitarian go-to vegetable for vegans shying away from process meat substitutes. Almost gone – but not quite – are the days where cauliflower was sadly relegated only to a tray of crudite at parties. You’ll now find it’s been elevated to center stage, having found its star role as a “steak”: a generous vertical slab brushed lovingly with balsamic and olive oil, roasted, then served with gravy, much like a hunk o’ Salisbury steak.

Recently too, cauliflower has been discovered as a decent, low-fat sub for mashed potatoes (although I have yet to try and weigh in* on this matter – for me, the mashed potato is sacred) or as a gluten-free pizza crust option (ditto).

I’ve been playing around with the Big C lately. I love its heft, its clean, uncooked scent, its virtual indestructibility. Treated right, it lasts almost forever in the fridge or freezer.

My favorite turned out to be this creamy vegan soup, made with just a kiss of white miso for that savory touch, and a generous 1/4 cup of nutritional yeast, which gives it that cheesy taste. Topped with home-made croutons or green onions, this is comfort food at its mellow best.

There are a million recipes out there for cauliflower soup – find one and make it your own – but be warned: you might just come away addicted!

*You’ll pardon the pun.

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