Creamy Roasted Cauliflower Chowder

By Maria Lichty

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Creamy Roasted Cauliflower Chowder Recipe-this healthy and hearty chowder is perfect for a cold day!

Creamy Roasted Cauliflower Chowder Recipe

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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!

Creamy Roasted Cauliflower Chowder Recipe

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. And if you think you don’t like cauliflower, you still have to try this chowder. Everyone that tries it, LOVES it! Even kids:)

Creamy Roasted Cauliflower Chowder Recipe

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:

Creamy Roasted Cauliflower Chowder Recipe
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Creamy Roasted Cauliflower Chowder

This creamy and comforting chowder is perfect for a chilly day.
4.71 from 228 votes



  • 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.


If you want the recipe to be gluten-free, use gluten-free flour. You can use almond milk, cashew milk, or even coconut milk. 


Calories: 226kcal, Carbohydrates: 17g, Protein: 7g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 35mg, Sodium: 693mg, Potassium: 461mg, Fiber: 3g, Sugar: 7g, Vitamin A: 4112IU, Vitamin C: 49mg, Calcium: 162mg, Iron: 1mg
Keywords cauliflower

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    Very good as is.

    Poor Marie. I hope you have ppl to answer some of these questions….

    People need to thoroughly read the recipe. Most of the answers are there for you. Also, some of the questions can be googled to get answers for amounts, etc.

  2. 5 stars
    I made on Sunday and split up for lunches throughout the week, just as good as day 1.
    I sprinkled on a *little extra cheese when heating it up.

  3. 4 stars
    Made this soup the other night and it was soo good! I do not like cauliflower but this soup was yummy, even my kids loved it which is a plus to have them eat some vegetables!!! Now that I’ve made it once, next time I think I will add some bacon, could even put some mushrooms too. Definitely a crowd pleaser, simple to make but delicious.

  4. 5 stars
    This cauliflower chowder was absolutely delicious. The only change I made was using 1/2 water & 1/2 half n’half for the milk. I wasn’t sure I’d like the almond milk. My husband and I both loved this. It was not difficult to make.

  5. 5 stars
    This is a very good recipe. It was a hit with the family. Almost remind me of a ‘chickn’ and dumplings. We will definitely be adding this to our recipe rotation. Thanks

  6. Soup was delicious! I used what I had on hand chicken broth and nutritional yeast. Also. Used suggestion in comments with half and half cream. Soup is so good and creamy!

  7. 5 stars
    Very tasty. Easy to make. Sauteed the veggies while the cauliflower was roasting. Budget friendly especially when using powdered milk. Uses ingredients on hand (other than the cauliflower). I added a sprinkle of crumbled bacon. Lunch for a week.

    1. Can you tell me what you did to make this vegan? Did you omit the cheese or did you supplement it with something else? My family will eat dairy but we tend to steer clear of it but this recipe sounds awesome! So I would love your suggestions on how to adapt it.

  8. 5 stars
    This is an absolutely delicious chowder. Living in New England, it’s awesome comfort food during cool/cold weather. I make only one change, using 2% milk instead of almond milk. Thank you for this recipe and countless others!

  9. 4 stars
    Made some changes because I didn’t have regular milk (I used Almond milk) added a can of cannelloni beans mixed by my food processor, didnt gave garlic cloves so I used garlic in a jar. It was good, next time I’ll season more, and maybe add corn.

  10. 5 stars
    Oh my goodness, this is a delicious soup. This is my first time eating and making the soup. My girlfriend gave me the recipe she said it was yummy, and it is! I used plant based Country Crock cream, it’s was a great alternative to milk. Try it, you’ll love it!

  11. 5 stars
    This is the second time I have made this soup, I have forgotten had delicious it is. I am not a big fan of cauliflower but my husband and I love this. Thank you for this delicious recipe.

  12. 5 stars
    Just made this just as the recipe stated and used chicken broth instead and added some chopped ham because i had it. It really is a great recipe. Easy i am eating now while i write the review. It’s yum!

  13. 5 stars
    Excellent chowder! I used evaporated milk, roasted all the vegetables together to save a step. Topped with bacon bits and shredded cheddar cheese. Thanks for sharing this recipe .

  14. 5 stars
    I made this recipe and loved it, I want it as is , it’s so delicious, My husband likes meat on everything so I did cook meat for him to add on it. (separate) Thank you so much.

  15. 5 stars
    I love this recipe so much! Thank you for sharing! I’m wondering what a serving size is? I see the nutrition facts are listed, but not sure of a size. Thanks!

  16. 5 stars
    This soup is SOO amazing! I tweaked a few of things, but know I have Two Peas’ to thank for the amazing base. I’m not a fan of Thyme, so tossed the cauli in some Montreal Steak seasoning (pepper, garlic, some other spices — a go to for lots of roasted veggies!) On the last 15 of the roasting process, I added a drained can of corn and also had some kale in the fridge so added that as well. (Add it early to keep it from getting tough, which is something I didn’t realize until too late.) Finally, for my meat-eating hub (and myself!), I added some cajun andouille sausage. FABULOUS!

  17. This is one of my all-time favorite soups! The flavor is comfort in a bowl and so delicious! I use an immersion blender to chop the cauliflower into tiny pieces before I add the milk to save on chopping time.

  18. Delicious for this time of the year. I made the recipe as stated but with chicken stock. A few days later, I added drained can of clams with corn kernels. Thank you for something different. Next time, maybe I will add bacon bits or maybe a few chunks of ham.

  19. 5 stars
    Great recipe! Quick & easy to prepare and so much flavor!

    I love your soup recipes they’re not too complicated, you use ingredients readily available & they really are great comforting recipes.

    Thank you for sharing it!

  20. 5 stars
    I’ve made this recipe many times with unflavored soy milk, and vegan butter, no cheese. I love it and everybody I’ve made it for loves it too. Can it be frozen for reheating later?

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