Preheat your oven to 400°F (200°C).
Toss the cauliflower florets, cauliflower mushrooms, shallots, garlic, thyme, olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, tossing occasionally, until tender and beginning to brown. Increase the heat to 475°F (245°C) and roast for an additional 10-15 minutes until caramelized.
Transfer the roasted vegetables to a large pot. Add the vegetable broth, soaked cashews, coconut aminos (or soy sauce), nutritional yeast, and balsamic vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes, until the cashews are soft.
In batches, carefully blend the soup in a blender until smooth. Return the soup to the pot, reheat if necessary, and adjust seasoning with salt and pepper.
Ladle the soup into bowls and garnish with a drizzle of aged balsamic vinegar, reserved roasted vegetables, and a sprinkle of fresh thyme or parsley.
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Read more here about Cauliflower Mushrooms.
Cauliflower mushrooms (Sparassis), found globally, are a unique variety of mushrooms characterized by a distinctive appearance resembling a sea sponge, brain, or cauliflower. They are increasingly cultivated and sold in various regions including Korea, Japan, the United States, and Australia. The most well-known species, S. crispa and S. radicata, are notable for their impressive size and distinct look, making them easily distinguishable from inedible mushrooms.
Contrary to their name, cauliflower mushrooms do not taste like cauliflower. They offer a distinct nutty, slightly sweet, and earthy flavor with a firm and meaty texture. When cooked, they maintain their firmness, making them an excellent meat substitute in vegetarian dishes. Their aroma is a unique blend of roasted nuts, toasted bread, and a hint of smoke.