Cashew Cream Cauliflower Soup
Cauliflower heads can be roasted, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The florets should be broken into similar-sized pieces, so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size)
- 8 cups cauliflower florets
- 2 cups filtered water
- 1 cup cashews soaked overnight
- 2 tbsp. nutritional yeast
- 2 tsps. Dijon mustard
- 1 tsp. tahini
- 1 tbsp. apple cider vinegar
- 2 tbsp. sweet white miso
- Freshly ground black pepper and sea salt to taste (optional)
- Sprig of parsley for garnish
- Black sesame seeds for garnish
Cook cauliflower in boiling water until tender, approximately 5 minutes. Drain and set aside. Discard the soaking water from the cashews and place in a high-speed blender along with the nutritional yeast, mustard, tahini and vinegar. Blend until smooth and creamy.
Add the cauliflower to the food processor and puree, adding more water to reach the desired consistency. Stir in the white miso. Serve warm in a bowl garnished with parsley and some black sesame seeds.