Roasted Cauliflower Cream Chowder Cover
Roasted Cauliflower Cream Chowder Cover

Roasted Cauliflower Cream Chowder

Fall is soup time. This is a smooth, creamy, and healthy side dish perfect for those colder nights.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Soup
Cuisine American
Servings 4


  • blender


  • 1 cauliflower head roughly chopped
  • 4 garlic cloves minced
  • 1 tbsp extra virgin olive oil
  • 3 tbsp butter
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1/2 tsp thyme
  • 1 bay leaf
  • ¼ flour
  • 4 cups vegetable broth
  • cup almond milk
  • ½ cup nutritional yeast
  • sea salt and pepper to taste


  • croutons


  • Preheat oven to 400 °F and line a baking sheet with parchment paper.
  • Spread the cauliflower on the backing sheet. Add the garlic and drizzle everything with olive oil. Toss to coat. Roast for 25 minutes or until slightly charred, stirring halfway through.
    1 cauliflower head, 4 garlic cloves, 1 tbsp extra virgin olive oil
  • While the cauliflower is cooking, melt the butter in a large pot over medium heat. Sauté the onion until translucent. Add in the carrots and celery. Cook for another 5 minutes.
    3 tbsp butter, 1 onion, 2 carrots, 2 celery stalks
  • Once the cauliflower is done, add it into the pot along with the bay leaf and thyme.
    1/2 tsp thyme, 1 bay leaf
  • Sprinkle the flour over the vegies and cook until it disappears. Pour in the broth and stir. Bring to a simmer and cook for 10 minutes.
    ¼ flour, 4 cups vegetable broth
  • Lastly, stir in the milk and yeast. Season with salt and pepper to taste. Use an immersion blender to blend until smooth and creamy. Serve warm with croutons.
    1½ cup almond milk, ½ cup nutritional yeast, sea salt and pepper to taste, croutons
Keyword Cauliflower, Recipe of the Week
Author: Zack

Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.

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