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Homemade Roasted Cauliflower Chowder photo

Roasted Cauliflower Chowder

This Roasted Cauliflower Chowder is creamy, savory, and perfect for chilly evenings!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder:
  • 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

Equipment

  • Large baking sheet
  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Blender or immersion blender

Method
 

Directions:
  1. Step 1: 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.
  2. Step 2: 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.
  3. Step 3: Once the cauliflower is done roasting, add it to the pot with the sautéed vegetables. Stir to combine.
  4. Step 4: 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.
  5. Step 5: 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.
  6. Step 6: 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.
  7. Step 7: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot, and enjoy the warm, cozy flavors of your Roasted Cauliflower Chowder!

Notes

  • Allow chowder to cool completely before storing in an airtight container in the fridge for up to 4 days.
  • For freezing, store in freezer-safe containers for up to 3 months.
  • Reheat gently on the stovetop, adding broth or water if it thickens too much.