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Cauliflower-Cashew Soup with Crispy Buckwheat

Claire Saffitz
  • minutes
  • Serves 8

INGREDIENTS

2

Bay leaves

1

large head Cauliflower

2

Garlic cloves

4

Shallots, large

2 tsp

Thyme, fresh leaves

6 cups

Vegetable stock

2 tsp

Lemon juice, fresh

2 tbsp

Buckwheat groats

1

Black pepper, Freshly ground

1/4 tsp

Cayenne pepper

1

Kosher salt

1/2 tsp

Paprika

1/2 cup

Olive oil

7/8 cup

Cashews

1/2 cup

White wine, dry