Why This Vegan Cauliflower Recipe Is Perfect for Everyone

Cauliflower is a chameleon ingredient, readily absorbing different flavors. And due to its excessive water content material (round 90%), it lends itself particularly nicely to mixing in a soup. Within the recipe at proper, kombu provides salinity and depth, offering the spine for a vegan inventory. Bolstered by crunchy, savory croutons, showered in Vitamin B-rich dietary yeast and recent herbs, it’s nourishing but gentle. For added warmth, I like drizzling on some Chinese language chile crisp. A dollop of crème fraîche or a non-dairy substitute additionally performs properly right here.

This soup is a staple in my dwelling, topic to infinite riffing. I’ve swapped in steamed clams for the croutons, which is smart because the blended cauliflower has a chowderlike texture. Within the winter, I’ve added sauerkraut to the soup forward of mixing for a touch of tang. However I by no means miss the turmeric, which imparts a comforting, earthy notice in addition to a vivid golden hue. Like cauliflower itself, that coloration appears to go along with nearly the whole lot.

CHELSIE CRAIG FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY SOPHIE STRANGIO

Elements

• 7 tablespoons olive oil
• 1 medium onion, sliced
• Kosher salt and freshly floor black pepper
• 5 cloves garlic, sliced, plus 1 clove, grated
• ¼ teaspoon chile flakes
• 2 teaspoons turmeric
• 1 giant head cauliflower, lower into florets
• 8 cups water
• 1 (4-inch) sq. kombu
• 1 tablespoon soy sauce
• 1 tablespoon ponzu
• 6 slices nation bread, torn in bite-size items
• 3 tablespoons plus 1 teaspoon dietary yeast
• Mint or cilantro sprigs
• Chile crisp (elective)

Instructions

1. In a big pot, warmth 4 tablespoons oil over medium-high warmth. Add onions, season with salt, and sauté till translucent, 4 minutes. Add sliced garlic, chile flakes and turmeric, and sauté till aromatic, 1 minute. Add cauliflower, water and kombu. Deliver to a boil, scale back warmth and simmer till cauliflower is fork-tender, 5 minutes. Stir in soy sauce and ponzu. Discard kombu.
2. Working in two batches, fastidiously ladle soup right into a blender and purée till easy. Return soup to pot. Season with salt and pepper.
3. Make the croutons: Preheat oven to 375 levels. On a baking sheet, mix bread, remaining oil, grated garlic and dietary yeast. Season with salt and pepper. Bake till golden brown, about 20 minutes.
4. Ladle soup into bowls. Drizzle on chile crisp, for those who like. High with croutons and recent herbs.

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