Ingredients: |
Ingredients: 1 cup uncooked wild rice blend
4 cups fresh cauliflower florets
1 large white or yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, peeled and diced
1/2 teaspoon dried thyme or more to taste
1/2 teaspoon dried rosemary or more to taste
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 1/2 cups filtered water
2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
1/4 cup nutritional yeast
2 tablespoons fresh lemon juice
1 1/2 teaspoons sea salt, plus more to taste
Freshly ground black pepper, to taste
2 tbsp white Miso Paste
(cauliflower chowder recipe)
Saute Additional on side:
2 cups mushrooms
1/4 cup fresh italian parsley
half white onion
peppers
1 garlic powder
1 tsp. Liquid aminos
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Directions: |
Directions: 1. Cook the rice according to package instructions. Drain and set aside.
2. Meanwhile (about halfway through cooking the rice), bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
3.While the cauliflower boils, saute the onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and Miso Paste continue to cook for another minute, or until it begins to soften.
4. Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
5.Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
Add the cauliflower cream mixture and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for just 5 minutes.
Cauliflower Chowder Recipe plus Saute Additional on side:
2 cups mushrooms
1/4 cup fresh italian parsley
half white onion
peppers
1 garlic powder
1 tsp. Liquid aminos
Once mixed add additional nutritional yeast and almond milk for desired creaminess.
Mix all together and put in the oven 350º 30-45 minutes
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This recipe for Cauliflower Mushroom Pilaf is from