Name: Roasted Cauliflower Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 large head cauliflower (washed and cut into florets); 2 tablespoons olive oil; 1 pinch salt; 2 tablespoons butter (or vegan butter or olive oil); 1 medium yellow onion (chopped); 2 cloves garlic (minced); 2 medium carrots (chopped); 2 ribs celery (chopped); 1 large red bell pepper (diced); 3 cups chicken broth (or vegetable broth); 1 teaspoon chopped fresh thyme; 1 small bay leaf; 1/8 teaspoon freshly ground black pepper; 1 teaspoon salt (to taste); 1 cup heavy cream (or cashew milk for vegan option); 2 tablespoons chopped fresh parsley (for garnish)

Picture this: a chilly evening where the warmth of a hearty bowl of soup is just what you need. Enter Roasted Cauliflower Chowder, a creamy, savory delight that promises to be the star of your dinner table. This chowder is not just comforting; it’s packed with flavors and nutrients that will keep everyone coming back for seconds. With its rich texture and aromatic spices, this dish is sure to impress family and friends alike.

Why It’s Crowd-Pleasing

This Roasted Cauliflower Chowder is a fantastic option for gatherings. The combination of roasted cauliflower, fresh vegetables, and a creamy base creates a symphony of flavors that appeals to both vegetarians and meat lovers. Plus, you can easily adjust the recipe to suit different dietary preferences, making it a versatile choice for any occasion.

Imagine serving this chowder at a dinner party or a cozy family meal. The enticing aroma as it simmers on the stove will have everyone gathering in the kitchen, eager to taste the deliciousness. And the best part? It’s simple to whip up, allowing you to enjoy the company of your guests while they savor every spoonful.

Your Shopping Guide

Before you dive into making this delicious chowder, here’s a handy shopping list to ensure you have everything on hand:

1 large head cauliflower: Washed and cut into florets, this is the star ingredient.
2 tablespoons olive oil: For roasting the cauliflower to perfection.
Pinch of salt: Enhances all the flavors.
2 tablespoons butter: Use vegan butter or olive oil for a vegan/paleo option.
1 medium yellow onion: Chopped, for a sweet and savory base.
2 cloves garlic: Minced, for that aromatic kick.
2 medium carrots: Chopped, adding sweetness and color.
2 celery ribs: Chopped, for a fresh crunch.
1 large red bell pepper: Diced, providing a vibrant touch.
3 cups chicken broth: Use vegetable broth for a vegetarian/vegan option.
1 teaspoon chopped fresh thyme: Adds a lovely herbal note.
1 small bay leaf: For depth of flavor.
1/8 teaspoon freshly ground black pepper: A touch of spice.
1 teaspoon salt: To taste.
1 cup heavy cream: Substitute with cashew milk for a vegan/paleo version.
2 tablespoons chopped fresh parsley: For garnish and freshness.

Tools & Equipment Needed

Before you start cooking, gather the following tools to make the process smooth and enjoyable:

Large baking sheet: For roasting the cauliflower.
Large pot or Dutch oven: Ideal for simmering the chowder.
Wooden spoon: For stirring ingredients.
Sharp knife: For chopping vegetables.
Cutting board: For easy vegetable prep.
Blender or immersion blender: To create a creamy texture.

Directions: Roasted Cauliflower Chowder

Step 1: Roast the Cauliflower

Preheat your oven to 425°F (220°C). Spread the cauliflower florets on a large baking sheet and drizzle with olive oil and a pinch of salt. Toss to coat them evenly. Roast in the oven for about 25-30 minutes, or until they are golden brown and tender, flipping halfway through.

Step 2: Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.

Step 3: Add the Roasted Cauliflower

Once the cauliflower is done roasting, add it to the pot with the sautéed vegetables. Stir to combine.

Step 4: Pour in the Broth

Add the chicken broth (or vegetable broth) to the pot along with the thyme, bay leaf, black pepper, and salt. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld.

Step 5: Blend It Up

Remove the bay leaf from the pot. Using an immersion blender, blend the chowder until it reaches your desired consistency. If you like a chunkier texture, blend only half of it or use a regular blender, blending in batches.

Step 6: Stir in the Cream

Once blended, stir in the heavy cream (or cashew milk) and heat the chowder gently over low heat until warmed through. Adjust seasoning if necessary.

Step 7: Serve and Garnish

Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot, and enjoy the warm, cozy flavors of your Roasted Cauliflower Chowder!

Seasonal Spins

This chowder is incredibly versatile, allowing for seasonal adaptations. Here are some ideas to keep it fresh and exciting throughout the year:

In the fall, add jerusalem artichokes for an earthy flavor.
In the spring, incorporate fresh peas and asparagus for a vibrant twist.
During summer, toss in some corn for sweetness and texture.
In winter, add root vegetables like parsnips or sweet potatoes for added heartiness.

What Not to Do

When making your Roasted Cauliflower Chowder, keep these tips in mind to avoid common pitfalls:

Don’t skip the roasting step! It enhances the flavor of the cauliflower significantly.
Be careful not to over-blend; you want some texture in your chowder.
Don’t rush the sautéing process; allowing the vegetables to soften builds a more flavorful base.
Remember to taste and adjust seasoning as you go—each ingredient contributes to the overall taste!

Storage & Reheat Guide

If you find yourself with leftovers (though this chowder is hard to resist!), here’s how to store and reheat it properly:

Allow the chowder to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If it thickens too much in the fridge, you can add a bit of broth or water to loosen it up.

Reader Questions

Can I freeze Roasted Cauliflower Chowder?

Yes! Allow the chowder to cool completely, then store it in freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop.

Can I use other vegetables in this chowder?

Absolutely! Feel free to experiment with other vegetables such as potatoes, zucchini, or even leafy greens. Just keep in mind that cooking times may vary based on the vegetable you choose.

Is there a way to make the chowder spicier?

Certainly! You can add a pinch of cayenne pepper or red pepper flakes while sautéing the vegetables for a spicy kick. Adjust according to your heat preference.

What can I serve with this chowder?

This chowder pairs wonderfully with crusty bread, a fresh green salad, or even some homemade sweet corn zucchini chowder instant pot for a delightful meal.

More from the Kitchen

If you love this Roasted Cauliflower Chowder, here are some other recipes you might enjoy:

Time to Try It

Now that you have all the details, it’s your turn to bring this Roasted Cauliflower Chowder to life in your kitchen. Gather your ingredients, follow the steps, and indulge in a bowl of warmth and flavor. Your taste buds will thank you!

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