Updated: Mar 22
Who is a cauliflower lover???
How do you cook with it??
Cauliflower + miso + milk
These three combine together to make another go-to recipe for your list!
When you make the soup, it becomes very creamy and thick but you can still taste the flavor of cauliflower.
This dish can be enjoyed both cold and hot plus it can be easily made vegan!
In Japan, it’s getting very hot and humid, so I enjoyed this cold soup together with edamame risotto.
With the leftovers, I made a pasta by adding in some cheese, chicken and broccoli.
It’s just like a creamy pasta which my kids love, but inside there are load of hidden veggies in the soup! I feel a huge sense of satisfaction when my kids finish everything without realizing that I sneaked in veggies. Haha.
＜Yield> 5-6 servings
<Prep time> 5 minutes
<Cook time> 15 minutes
1 small cauliflower (550g)
500ml soy milk/ any kind of milk
200g enoki mushrooms/ any other mushroom
100ml rice wine / white wine
1-3 tablespoons water (if needed)
1½ tablespoons olive oil
(NO red miso for this recipe)
1 teaspoon salt
1 bullion cube
any fresh herbs / basil, parsley
1. Chop the onion, enoki mushrooms and cauliflower into small pieces. Heat the olive oil over high heat then add in the vegetables and salt. Stir them vigorously.
2. Splash in the rice wine and keep string until the vegetable have wilted. Drizzle with 1 tablespoon of water a couple times to prevent burning if needed.
3. Puree the vegetables with an immersion blender and add in the milk and bouillon cube. Add in the miso paste and dissolve completely. Adjust the taste by adding in salt or water to thin the soup out. Refrigerate if you want it to be cold. Serve into bowls, sprinkle with some black pepper and drizzle some olive oil. Now it's ready to be enjoyed♡
・The cauliflower mixture can burn easily at the beginning so you want to stir it periodically until you add in the liquid.
・Depending on which bouillon cube you are using, the sodium content will differ. Please adjust the final taste before serving.
・The sodium percentage of miso paste varies from 5% to 15%. I’m using a 6% one. So I added 1 tablespoon to my soup, but you might want to control how much you are adding anywhere between 1 tsp -1 tbsp. If your miso paste is salty, you might want to only add 1 teaspoon. Please dissolve the miso paste in a ladle first before you mix it into the soup otherwise you will have lumps in the soup.
<Recommended side dishes>
Store in an air-tight container in the fridge for up to 4 days.
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