By Christopher Totaro
One of the important aspects of the preparation that will contribute to the flavor-complexity of this dish is the browning of the diced potatoes. Allow enough cooking time to permit the edges to become nice and crisp. The natural sweet flavor of the corn will nicely compliment the toasted flavor of the browned potatoes.
I used a miso-ginger brother but any broth will do. Add as much broth at the end in order to achieve your desired consistency.
To make this recipe vegan, simply replace butter with vegan butter spread.
✼ In a large pot, melt 11/2 tablespoons of butter and 1 teaspoon of coconut oil over high heat.
✼ Add diced potatoes and cook until browned on the edges, stirring occasionally.
✼ Meanwhile, break off five or six florets from the cauliflower and place them in a vegetable steamer. Continue to steam over high heat until crisp-tender; set aside.
✼ In a smaller skillet, melt the other 11/2 tablespoons of butter over medium-high heat. Once bubbly, add the chopped onion and green pepper. Stir and cover until tender. Season with salt and pepper to taste.
✼ Cook until soft and then add the minced garlic and smoked paprika. Continue to cook, stirring occasionally, for about one minute more.
✼ Sprinkle on the flour and mix into the onion-pepper-garlic mix. Stir to combine (adding more butter if necessary.)
✼ Once the potatoes in the large pot are brown, lower the heat to medium and add the onion-pepper-garlic mix. Add 1 cup of the miso-ginger broth and stir thoroughly.
✼ Add the fresh basil & cilantro, steamed cauliflower, drained cashews, salt & pepper, red pepper flakes, cumin, and the remaining 1 cup of miso-ginger broth to a high-powered blender. Blend until smooth; remove from blender and set aside.
✼ Add corn to the large pot and stir until just heated through.
✼ Add the cauliflower-cashew cream from the blender to the large pot and stir.
✼ Serve & garnish.
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