INGREDIENTS
1
medium head Cauliflower
4
Garlic cloves
2
Shallots
5
Thyme, Leaves from fresh sprigs
4 cups
Vegetable broth
1/2 tbsp
Dijon mustard
2 tbsp
Lemon juice, fresh
1/2 tbsp
White miso paste
1
Sea salt and freshly ground black pepper
3 tbsp
Olive oil, extra-virgin