Megan Sheley Wellness

1. Chop the cauliflower and roast in the oven at 425°F (220°C) for 35 minutes or until slightly charred. 
2. While cauliflower is roasting, chop your potatoes and leeks. 
3. Start browning butter (dairy-free butter for dairy-free option) on low/medium heat until it starts to slightly brown and smell toasted/nutty. 
4. Add in your chopped leeks and sauté. 
5. Add in 2 cloves of minced garlic and a little salt. 
6. Add in the chopped potatoes and miso paste and stir well to coat veggies. 
7. Add broth, nut milk (coconut + cashew milk), nutritional yeast, balsamic vinegar, 1 tablespoon of Italian seasoning, chili flakes, cracked pepper, and a good pinch of salt. 
8. Stir well. Cover on low and simmer until potatoes are fork tender (about 20 minutes). 
9. Add your roasted cauliflower to the pot. 
10. Blend with an immersion blender until smooth, ensuring potatoes are fully cooked. 
11. Stir in the remaining 1 tablespoon of Italian seasoning. 
12. Serve with vegan parm, cracked pepper, chives, and croutons.