Roasted Cauliflower Chowder



cauliflower soup


6 Servings

1 Large head of cauliflower, roughly chopped

1 tablespoon olive oil

3 gloves garlic

1/4 cup unsalted butter ( or coconut oil)

1 medium onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 bay leaf

1/2 teaspoon dried thyme

1/4 cup all-purpose Flour ( can use gluten-free flour)

2 ( 15 oz) cans of vegetable broth ( or chicken broth)

1 1/4 cups Almond Milk ( or regular milk)

1/2 cup shredded cheese


  1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic gloves on a large baking sheet. Drizzle with olive oil and toss until well coated.  Season with salt and pepper to taste.  Place pan in the 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 for 2-3 minutes.  Add carrots and celery and cook for 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 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.
  5. Ladle in to bowls and serve warm.

Source: Two Peas @ Their Pod

Nutrition: Calories: 216, CHO – 13g, Fat 14g ( can be reduced with coconut oil and less or no cheese), Pro 11g