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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Step 2
Chop the cauliflower including the core pieces. Spread the cauliflower on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the shallot and garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. Roast for 30 to 35 minutes or until the cauliflower is browned around the edges.
Step 3
In a large pot, bring the vegetable broth to a low simmer. Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes. Let cool slightly and transfer to a blender. Add the miso paste, mustard, olive oil, and lemon juice. Blend until smooth. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice. Garnish with microgreens, if desired, and serve.
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