Roasted Cauliflower Chowder
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 large head of cauliflower; roughly chopped
  • 1 T. olive oil
  • 3 cloves garlic
  • ¼ c. unsalted butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • ¼ t. dried thyme
  • ¼ c. all-purpose flour
  • 30 oz. vegetable or chicken broth
  • 1¼ c. milk
  • ½ c. shredded cheddar cheese
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender. Remove from oven and set aside.
  2. In a large pot, melt butter over medium high heat. Add the onion and cook for several minutes until tender. Add carrots and celery an cook another 5 minutes, stirring occasionally.
  3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
  4. Pour in the vegetable or chicken broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season to taste with salt and pepper.
  5. Ladle chowder into bowls and serve warm.
Recipe by The Gingham Apron at https://www.theginghamapron.com/roasted-cauliflower-chowder/