The base of this chowdah is a pureed cauliflower-miso broth, which can stand on its own as a great sipping broth, but taking the extra steps to finish it off with buttery cauliflower florets, creamy potatoes and crisp, clean celery adds a wholesome heartiness and spikes its nutritional value, so we say go all the way! This one is a keeper and so we’ll be making it again and again and again!
Just a side note on the miso: once you add it to the cooking pot, never bring it to a boil. Why? Because high heat destroys its healthful, probiotic properties. Read more about the healthful benefits of miso here.
Now onto some Wicked Healthy tips on scoring perfect produce for this dish:
When choosing cauliflower, look for pristine and compact heads that are creamy white with very little to no brown spots. Pure white cauliflower is not quite ripe yet. The leaves attached to it should be bright green and crisp. To store it intact, keep it in the refrigerator loosely wrapped in plastic for one to two weeks. You can also cut the head into florets and seal in a sealed plastic bag which will last about a week in the refrigerator.
When choosing celery, look for green, crisp stalks with bright green leaves. Any rubbery texture or discolored portions should be avoided. For a few ideas on how to store it, check out these methods! These bad boys below are some of the biggest we’ve ever seen, found at the local farmers market.
