Creamy Roasted Cauliflower Chowder Recipe-this healthy and hearty chowder is perfect for a cold day!
We have been getting lots of snow this winter, which is great for the drought, ski season, and soup days. I love warming up to a bowl of comforting soup on a cold day. Ok, on really cold and snowy days, I don’t leave the house, I stay inside where it is warm and toasty, but I still appreciate a bowl of hot soup.
We are currently loving this Creamy Roasted Cauliflower Chowder. It is the perfect meal for winter!
Josh, unlike me, loves to get outside when there is a big snowstorm. He hits the ski slopes as often as possible. When he gets home, he is ready for warm, comfort food…and this chowder always hits the spot!
To make the chowder, we use roasted cauliflower instead of potatoes. Roasting the cauliflower adds a ton of flavor and keeps the chowder a little lighter.
We also use Almond Breeze Almondmilk Unsweetened Original to make the chowder super creamy. No cream is needed for this chowder, but you will never know it!
I do add a little shredded cheese because it is comfort food:)
We like to serve the cauliflower chowder with crusty bread or crackers. Mmmm! I am ready for a bowl right now! Are you with me? I bet you will even want seconds!
Stay warm this winter with Creamy Roasted Cauliflower Chowder! It is sure to keep you warm and cozy!
If you like this Creamy Roasted Cauliflower Chowder, you might also like:
- Roasted Cauliflower and Chickpea Tacos
- Roasted Cauliflower Grilled Cheese
- Cauliflower Bolognese
- Cauliflower Lentil Sloppy Joes
Creamy Roasted Cauliflower Chowder
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Total Time
- 55 minutes
Ingredients
- 1 large head of cauliflower roughly chopped
- 1 tablespoon olive oil
- 3 cloves garlic
- 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 all-purpose flour can use gluten-free flour
- 2 15 ounce cans vegetable broth (low sodium is fine)
- 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
- 1/2 cup shredded cheddar cheese we used white cheddar
- Salt and black pepper to taste
Instructions
- 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, stirring once. Remove from oven and set aside.
- In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
- 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.
- 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 with salt and black pepper, to taste.
- Ladle chowder into bowls and serve warm.
- Note-if you want the recipe to be gluten-free, use gluten-free flour.
Disclosure: this post is sponsored by Blue Diamond Almond Breeze Almondmilk, but our opinions are our own.
Is the nutritional information available for this recipe? I appreciate the healthy recipe ideas but I wish they included the nutritional information as well.
Tricia, just plug in the ingredients on myfitnesspal 🙂
Delicious!
I have been looking for vegetarian meals to make for my daughter and came across this. I made a big batch, I gave it to my daughter, and froze the rest. I didn’t have any because I’m not a chowder fan or cauliflower really, she liked it! at least that’s what she told me. Well tonight I got some out of the freezer and tried it and wow, it is delicious, I am so glad i tried it. Thank you so much.
Cooked exactly as was written. Veggies didn’t cook and this is bland and not a chowder. Too much liquid. Its a soup. Disappointed.
I made this soup last night. I didn’t have cauliflower so I roasted butternut squash and followed the recipe. It was delicious Thanks for a yummy recipe.
So you didn’t make Cauliflower Chowder, you made Butternut Squash Chowder. Try making the recipe exactly with cauliflower. It is pretty darn yummy.
You didn’t follow the recipe. You made Butternut Squash Chowder. Try cauliflower next time. It is pretty darn delicious on a chilly rainy day.
Excellent soup!! The flavors are fantastic! Roasted broccoli is the star of the show here. I used organic chicken stock and skipped the cheese, and it was absolutely delicious. Will make it again and again!
Love this recipe it’s delicious. My additions were turmeric, dill and parsley.
Almost forgot used chickpea flour instead of flour. Otherwise followed recipe as is.
I cooked this today,,,,love it!!!! But I used partially cooked cauliflower and roasted it as instructed also used coconut milk instead of almond,,,also used vegan shredded cheddar. no flour..just thickened it with part of it being blended…
nice job
I just made this and it’s very tasty!!
My differences…
I didn’t have bay leaf so I used oregano. I didn’t have vegetable broth so I used chicken broth. I also used much more cheese than listed so it would be creamer!
Overall a great dish!
Please add nutritional information to all your recipes so readers can make informed decisions about eating healthy.
We got a huge cauliflower in a farm box my family got so I decided to try this out. My kids are not fans of cauliflower, but I figured if I made this soup the may like it. It was so delicious! I had to stop myself from eating the plain roasted cauliflower before putting it in the soup! I have to say it was a hit with my whole family! Thanks for the recipe. Question? Do you think you can freeze this soup successfully?
Glad you liked it! Yes, you can freeze it!