The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » Roasted Cauliflower Chowder

Roasted Cauliflower Chowder

Written on February 12, 2016

As an Amazon Associate I earn from qualifying purchases.
303shares
  • Share
  • Tweet
  • Email

Roasted-Cauliflower-Soup-8-edited

This cozy chowder is packed with a myriad of delicious flavors.   The star of the show:  Roasted cauliflower.  This chowder is so good it will even make the cauliflower-haters rethink their position.

I’ve traditionally been fairly lukewarm towards cauliflower and my preference has been raw over cooked (eg, with dip).  But since discovering the transformative power that roasting has on cauliflower, I’m sold hook, line and sinker.  A favorite side vegetable is cauliflower roasted with garlic, lemon and parmesan.  Yes, roasting cauliflower does wonders to it.  You agree?

This soup is simple and straightforward and you can do the prep work and get the soup going while the cauliflower is roasting.  For texture, you can adjust however chunky or smooth you prefer the chowder by how much you puree it.

Ready for a bowl of hot Roasted Cauliflower Chowder?

Roasted-Cauliflower-Soup-7-edited

Let’s get started!

Wash and cut the cauliflower into florets.

Roasted-Cauliflower-Soup-prep-1

Place the florets on a lined baking sheet and drizzle with some olive oil and a very light sprinkling of salt.

Roasted-Cauliflower-Soup-prep-2

Preheat the oven to 400 degrees F and roast for 20-25 minutes or until nicely browned.  Give the florets a toss with a spatula after about 15 minutes.

Roasted-Cauliflower-Soup-prep-3

While the cauliflower is roasting, chop all the veggies.

Roasted-Cauliflower-Soup-prep-4

Heat the butter in a stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes.  Add the garlic and remaining vegetables and cook for another 5-7 minutes until softened.  This will also bring out their sweetness.

Roasted-Cauliflower-Soup-prep-6

Add the roasted cauliflower.

Roasted-Cauliflower-Soup-prep-7

Add the stock, thyme, bay leaf, salt and pepper and bring to a boil.  Reduce the heat to medium-low, cover and simmer for 20-25 minutes.
Roasted-Cauliflower-Soup-prep-10

Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.

Roasted-Cauliflower-Soup-prep-11

Stir in the parsley and cream and heat through.  Add salt and pepper to taste.

Roasted-Cauliflower-Soup-prep-12

Serve hot with a salad and/or some crusty bread.

Enjoy!

Roasted-Cauliflower-Soup-10-edited

Roasted-Cauliflower-Soup-5-edited

4.7 from 7 reviews
Roasted Cauliflower Chowder
 
Print
Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
 
: Kimberly Killebrew, www.daringgourmet.com
Serves: Serves 4-6
Ingredients
  • 1 large head cauliflower, washed and cut into florets
  • 2 tablespoons olive oil
  • Pinch of salt
  • 2 tablespoons butter (vegan/paleo: use olive oil)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 large red bell pepper, seeds removed and diced
  • 3 cups chicken broth (vegetarian/vegan: use vegetable broth)
  • 1 teaspoon chopped fresh thyme
  • 1 small bay leaf
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon salt plus more to taste
  • 1 cup heavy cream (vegan/paleo: use cashew milk)
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the cauliflower florets onto a lined baking sheet and drizzle with the olive oil and a pinch of salt. Roast for 20-25 minutes until nicely browned, turning with a spatula after 15 minutes.
  3. Heat the butter in a stock pot over medium-high heat and cook the onion until soft and translucent, 5-7 minutes. Add the remaining vegetables and cook for another 5-7 minutes until softened. Add the roasted cauliflower, stock, thyme, bay leaf, salt and pepper and bring to a boil. Reduce the heat to medium-low, cover and simmer for 25 minutes.
  4. Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.
  5. Add the cream and parsley and heat through. Add salt and pepper to taste.
  6. Serve hot with a salad and/or some crusty bread.
  7. Simmer on medium-low for 25 minutes. Stir in cream and parsley and heat through. Add salt to taste.
3.5.3208

 

303shares
  • Share
  • Tweet
  • Email

Topics include: Affiliate, All Recipes, Disclosure, Food, Gluten Free, Paleo, Soups & Stews, Vegetarian as well as: cauliflower, chowder, cream, gluten free, paleo, soup, stew, vegan, vegetarian52 Comments →

« Fig, Anise & Hazelnut Tea Cake with Orange Glaze
31 Ways To Use Vinegar For Your Home, Garden & Car »

52 Responses

  1. Foodiewish says

    May 17, 2020 at 2:32 am

    Lots of flavour that packs a punch! We roasted the garlic together with the cauliflower, and it was delicious Thanks for sharing!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 17, 2020 at 8:56 pm

      Awesome, I’m so glad you enjoyed it and appreciate the feedback, thank you!

      Reply
  2. Mobasir Hassan says

    March 26, 2019 at 1:10 am

    I personally don’t eat cauliflower but my wife love it . And when I show her about these Recipe, she just couldn’t resist to try it. Thanks you for the love idea.

    Reply
  3. Cynthia Hodder says

    February 25, 2019 at 12:29 pm

    This is delicious…cooked for my son who is vegan & the whole family enjoyed it

    Reply
    • Kimberly @ The Daring Gourmet says

      February 25, 2019 at 6:17 pm

      Wonderful, Cynthia, thank you!

      Reply
  4. Mobasir Hassan says

    February 5, 2019 at 1:12 pm

    It’s awesome . I am going to try it for our coffee shop tomorrow Dinner buffet. I hope all our long staying guest would love this. Thanks for sharing such a nice recipe.

    Reply
  5. Miko says

    May 12, 2018 at 10:07 am

    Can this soup be frozen? I’m about to have surgery and I want to prepare some things in advance so I can chill out & still eat healthy.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 12, 2018 at 11:25 am

      Hi Miko, yes it can. Milk has a tendency to separate and so it’s generally recommended to let it thaw in the fridge and then to reheat it gently.

      Reply
  6. Lisa says

    December 20, 2016 at 9:45 pm

    I made this tonight and it was great. I only use variations if I’m out of an ingredient. This time my red bell pepper was over the hill so I used 2 carrots. I had to use vegetable broth because I was out of chicken. Other than that I did everything exactly as the recipe stated. It was fantastic. I’m thinking of adding clams to it tomorrow:) yum

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2016 at 10:57 pm

      That’s terrific, Lisa, thanks so much!

      Reply
  7. GiGi Eats says

    March 6, 2016 at 8:45 pm

    The Paleo Style is HAPPENING! And I am throwing in hunks of chicken! YUM!!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 7, 2016 at 7:14 pm

      Sounds awesome, GiGi, happy cooking and eating!

      Reply
  8. Archana says

    March 6, 2016 at 6:46 pm

    I want to eat that whole thing right now, these look so good!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 7, 2016 at 7:14 pm

      Thanks so much, Archana!

      Reply
  9. Edward says

    February 29, 2016 at 10:00 pm

    The chowder looks so yummy – with all the colorful garnish! It is on my menu for next week as a one pot meal (as virtually all my meals). I like that it doesn’t require too many ingredients. And thanks for the healthy alternative to heavy cream!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 1, 2016 at 10:40 am

      Thanks, Edward, and happy cooking! :)

      Reply
  10. Erin @ Texanerin Baking says

    February 27, 2016 at 12:16 pm

    I so need to try this! I’m always trying to find new ways to make veggies more edible for me. This looks like it could be a winner for me!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 27, 2016 at 12:18 pm

      Roasting the cauliflower makes it waaaay more enjoyable, Erin!

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published.

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2021 · Daring Gourmet On Genesis Framework · WordPress · Log in

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop