Name: Cauliflower-miso soup with bean toast and seeds
Total time: 85 min
Yield: 6 bowls with 2 small toasts each
Ingredients: 1 cauliflower, about 2 lb, chopped including tender core; 2 shallots, peeled and quartered; 4 garlic cloves, unpeeled; 1 tbsp olive oil for roasting; 1/2 tsp fine salt; 1/4 tsp black pepper; 4 cups vegetable broth; 1 tsp fresh thyme leaves; 3 tbsp olive oil for blending; 1/2 tbsp white miso; 1/2 tsp Dijon mustard; 1 tbsp lemon juice for soup; 1/4 cup pumpkin seeds; 2 cans (15 oz each) cannellini beans, drained and rinsed; 1 tbsp olive oil for beans; 1 tbsp lemon juice for beans; 12 small slices bread

Cauliflower-miso soup with bean toast and seeds

Miso rounds out the roasted cauliflower soup, with pumpkin seeds for crunch and bean toast alongside.

Published October 2, 2026 · Updated October 15, 2026

6 bowls with 2 small toasts each · Estimated 1 hour 25 minutes

Cauliflower-miso soup with bean toast and seeds

Ingredients & method

Before you start: Prepare and preheat: 20 minutes · Roast: 35 minutes · Simmer: 15 minutes · Blend and prepare toast: 15 minutes

Equipment: Rimmed sheet; pot; immersion blender; toaster; small saucepan for bean topping; small dry skillet

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Roast the vegetables in their two arrangements

The cauliflower is spread across the sheet, while the shallots and unpeeled garlic sit together in a foil packet. Keep those arrangements distinct: the method asks for browned cauliflower edges and softened packet vegetables. Open the packet cautiously and allow the garlic to cool enough to squeeze out of its skins.

The roasting oil is separate from the larger amount used during blending and the oil for the beans. Measuring those portions independently at the start keeps all three stages supplied without borrowing from one another.

Keep the smooth soup and crunchy toppings separate

The miso, mustard and soup lemon juice go in off the heat before blending. Stir the miso into the hot soup so it disperses rather than remaining as a concentrated lump. Blend through the pot to catch pieces of shallot as well as cauliflower.

Move the toasted pumpkin seeds out of the hot skillet once ready, and scatter them over the six bowls at the end. Spread the warm cannellini mash over twelve small toasts, allowing two per bowl, and bring them to the table alongside the soup.