Cauliflower Soup

Every Wednesday, I make the team lunch. I always like to try new things, and cooking is one of my outlets. This soup is so simple and delicious. I plan on making it again.

I used five cauliflower heads, aka a big batch; easy for a crowd and can be doubled, tripled, etc., depending on the size of your crew.

• 1 medium-head cauliflower
• Sea salt and freshly ground black pepper
• 2 shallots, peeled and quartered
• 4 cups vegetable broth
• 5 fresh thyme sprigs
• 3 tablespoons olive oil plus more for drizzling
• ½ tablespoon white miso paste
• ½ teaspoon dijon mustard
• 1 tablespoon lemon juice

Preheat the oven to 400.

Chop the florets off the cauliflower, mix with olive oil and salt, and roast on a baking sheet until browned. On the baking sheet, also take the shallots, peel and cut in half, wrap in tin foil, and place on the baking sheet to roast with the cauliflower. Takes about 30/40 minutes.

Bring the vegetable stock to simmer in a large soup pot over medium heat. Add the roasted cauliflower, the roasted shallots, and put the thyme in a spice bag (or wrapped in cheesecloth), and add to the pot. Simmer, covered for 15 minutes.

Let it cool. You can either use a blender or a handheld immersion blender to puree the soup. Add the miso, olive oil, mustard, and lemon juice (and a little salt) to taste. Serve with some croutons and green salad on the side. Perfect lunch on a cold day.