Roasted Cauliflower Miso Soup
Prep time
Cook time
Total time
Serves: 4
  • 1 large head of cauliflower (about 2 pounds) cut into florets
  • 2 shallots, peeled and cut into quarters
  • 4-5 sprigs of fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon red miso
  • 1 teaspoon sherry vinegar
  • 1 teaspoon Bragg's liquid aminos or soy sauce
  • 1 cup unsweetened almond milk
  • 4 cups vegetable stock or water
  • For the garnish:
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup walnuts
  • a few sprigs of fresh thyme
  1. Pre-heat the oven to 400 degrees.
  2. Place the cauliflower, shallots, and thyme on a parchment lined baking sheet. Toss the vegetables with the 2 tablespoons olive oil and season with the salt and pepper
  3. Roast, occasionally stirring for 20 to 25 minutes or until the cauliflower starts to brown and the shallots have softened.
  4. Reserve a cup of the cauliflower for garnish and place the rest in a high-speed blender along with the miso, sherry vinegar, liquid aminos, almond milk and a cup of the vegetable stock. Blend on high adding more stock to thin until the mixture is smooth. My blender has a fairly small capacity so I add the rest of the liquid on the stove. Transfer to a large pot and add the rest of the stock cook just until heated through.
  5. In a small saucepan heat the olive oil over medium heat, add the walnuts and thyme leaves along with a pinch of salt and cook until fragrant and the oil starts to sizzle. Top the soup with a drizzle of olive oil and a spoonful of the toasted walnuts
Recipe by Scaling Back at