cauliflower chowder

Photo by: The Culinary Nest

I absolutely LOVE chowders. There is something about the creamy, savory, smooth consistency with the perfect amount of tender veggies that is so comforting. This cauliflower chowder is honestly one of my most favorite creamy soups I have made, especially since you roasted the cauliflower and garlic before adding them which gives a whole other layer of flavor. I can’t wait for you to try it for yourself! And a little bread dipper on the side never hurt anyone… just sayin’.

Recipe by: The Culinary Nest

MAKES

4-6 servings

Prep Time: 10 minutes

Total Time: 50 minutes

INGREDIENTS

1 large head cauliflower, cored & broken down into bite sized florets

4 garlic cloves

Extra Virgin Olive Oil

Salt & Pepper

2 tablespoons butter

1 medium sweet onion, diced (I love using Vidalia)

3 carrots, chopped

2 stalks of celery, chopped

2 teaspoons fresh thyme (or 1 teaspoon dried)

1/8 teaspoon cayenne (optional)

1/4 cup flour (sub gluten free flour if desired)

5 cups vegetable broth

2 bay leaves

1 cup milk (more if desired)

1/2 cup white cheddar cheese, shredded

METHOD

1. Preheat the oven to 400˚F.

2. On a parchment or foil lined baking sheet, arrange the cauliflower florets & garlic cloves in a single layer. Drizzle with olive oil (about 1-2 tablespoons) and lightly toss until coated. *tip: keep the garlic cloves in a spot together on the baking sheet so you can easily find them when the roasted is done.

3. Roast for 20-25 minutes, tossing one halfway through, until the cauliflower is lightly browned and tender.

4. While the cauliflower is roasting, in a large dutch oven or pot, melt the butter over medium heat and add the onion. Sauté the onion for 2-3 minutes, then add the diced carrots and celery and sauté for another 5 minutes.

5. Once cooled enough to handle. Remove the garlic cloves from the baking sheet and mince.

6. Add the minced garlic, a good pinch of salt & pepper, cayenne & the fresh (or dried) thyme. Stir and sauté for one more minute, and then sprinkle in the flour and mix to combine. Cook until the flour disappears, about 2 minutes. Stir in the broth and add the bay leaves. Bring to a simmer and cook for 10 minutes.

7. Add the cauliflower, milk and cheddar cheese. Taste for seasoning and add salt & pepper as needed.

8. Discard the bay leaves, ladle the chowder into bowls, and enjoy!