Roasted cauliflower chowder is a culinary revelation, blending simplicity with sophistication. Roasting cauliflower imparts a nutty depth, elevating the soup’s flavor profile. The process caramelizes the edges, adding a rich, smoky essence to the vegetable’s natural sweetness. Combined with aromatic herbs, garlic, and onions, the roasted cauliflower creates a robust base. Incorporating creamy milk with vegetable broth, the chowder achieves a velvety texture. Garnished with crispy bacon, chives, and a drizzle of olive oil, each spoonful becomes a symphony of savory, earthy notes. This wholesome, comforting chowder transforms cauliflower into a culinary star, making it a nourishing and indulgent delight.

Ingredients

• 1 large head of cauliflower
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cup garbanzo bean flour (all-purpose flour is fine substitute)
• 2 (15 ounce) cans vegetable broth
• 1 1/4 cup almond milk unsweetened or milk of your choice
• 1/2 cup shredded colby jack cheese (cheddar is fine substitute)
• salt and black pepper, to taste

Directions

1. Preheat oven to 400 degrees F. Place chopped cauliflower on a large baking sheet. Drizzle with olive oil until well coated. Season with salt and black pepper. Place pan in oven and roast for 20-25 minutes or until cauliflower is tender stirring once. Remove from oven and set aside.
2. In a large pot, melt butter over medium heat. Add the onion and cook 2-3 minutes. Add carrot and celery and cook for 5 minutes more, stirring occasionally.
3. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until the flour disappears.
4. Pour the vegetable broth in and stir. Simmer 10 minutes. Stir in milk and shredded cheese. Stir until the cheese is melted and chowder is creamy. Season with salt and pepper, to taste.  Serve warm.
5. Garnish with bacon bits, chives, and a drizzle of olive if desired

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