Roasted Cauliflower Chowder

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?

Let’s get started!

Wash and cut the cauliflower into florets.

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

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.

While the cauliflower is roasting, chop all the veggies.

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.

Add the roasted cauliflower.

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.

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

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

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

Enjoy!

Roasted Cauliflower Chowder

Kimberly Killebrew, www.daringgourmet.com

Print Recipe

4.72 from 7 votes

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

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
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon salt plus more to taste
• 1 cup heavy cream vegan/paleo: use cashew milk
• 2 tablespoons chopped fresh parsley

Instructions

 

• Preheat the oven to 400 degrees F.
• 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.
• 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.
• Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.
• Add the cream and parsley and heat through. Add salt and pepper to taste.
• Serve hot with a salad and/or some crusty bread.
• Simmer on medium-low for 25 minutes. Stir in cream and parsley and heat through. Add salt to taste.

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