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Cauliflower Chowder Recipe

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3.9 from 6 reviews

This hearty Cauliflower Chowder features roasted cauliflower and garlic blended with sautéed vegetables in a creamy, cheesy broth. Perfect as a cozy, comforting meal, it combines the nutty flavors of roasted cauliflower with the richness of cheddar cheese, making it a satisfying vegetarian soup option.

Ingredients

Roasted Vegetables

  • 1 large head cauliflower, cored and roughly chopped
  • 3 garlic cloves
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground pepper, to taste

Sautéed Base

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 dried bay leaf
  • 1/2 teaspoon dried thyme

Chowder Thickening & Liquid

  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 3 1/2 cups vegetable broth
  • 1 1/4 cups milk (nonfat or unsweetened almond milk)

Finishing Touch

  • 1/2 cup shredded cheddar cheese (white cheddar recommended)

Instructions

  1. Preheat and Roast: Preheat the oven to 400°F (200°C). Arrange the chopped cauliflower and whole garlic cloves on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread in a single layer and roast for 20 to 25 minutes, stirring once halfway through to ensure even roasting. Remove from oven and let cool to handle. Peel garlic cloves and finely chop.
  2. Sauté Vegetables: In a large pot, melt the unsalted butter over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes until it just begins to soften. Add chopped carrots and celery, cooking for about 5 minutes while stirring occasionally, allowing the vegetables to soften and release their flavors.
  3. Add Roasted Ingredients and Herbs: Stir in the chopped roasted garlic, roasted cauliflower, dried bay leaf, and dried thyme. Sprinkle the flour evenly over the vegetables and mix well to coat. Cook for about 2 minutes, stirring constantly, until the flour is fully incorporated and loses its raw taste.
  4. Simmer the Chowder: Gradually pour in the vegetable broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 10 minutes. This allows the chowder to thicken and flavors to meld.
  5. Finish with Milk and Cheese: Stir in the milk and shredded cheddar cheese. Continue cooking and stirring for 2 to 3 minutes until the cheese melts completely and the chowder reaches a creamy consistency. Remove and discard the bay leaf.
  6. Adjust Texture and Season: For a thicker or creamier chowder, use an immersion blender to partially puree the soup to your preferred consistency. Alternatively, carefully blend a few batches in a blender without filling more than halfway to avoid splattering. Season the chowder with additional salt and freshly ground pepper to taste.
  7. Serve Warm: Ladle the hot chowder into bowls and serve immediately for a comforting meal.

Notes

  • Roasting enhances the cauliflower’s flavor by adding a pleasant nuttiness and depth to the chowder.
  • Using non-dairy milk such as unsweetened almond milk can make this chowder suitable for lactose-intolerant individuals.
  • White cheddar is preferred for its color and smooth melt; however, you may substitute with your favorite cheddar variety.
  • To make the chowder gluten-free, replace all-purpose flour with a gluten-free flour blend.
  • For a smoother texture, blend some or all of the chowder, but leaving chunks adds pleasant bite and texture.

Find it online: https://yumntasty.com/cauliflower-chowder-recipe/