Creamy Roasted Cauliflower Chowder

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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

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!

Creamy Roasted Cauliflower Chowder Recipe

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!

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!

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Creamy Roasted Cauliflower Chowder Recipe

Creamy Roasted Cauliflower Chowder

This creamy and comforting chowder is perfect for a chilly day.
4.73 from 48 votes
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes


  • 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


  1. 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.
  2. 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.
  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 with salt and black pepper, to taste.
  5. Ladle chowder into bowls and serve warm.
  6. Note-if you want the recipe to be gluten-free, use gluten-free flour.
Creamy Roasted Cauliflower-this lightened up chowder is healthy, hearty, and SO good! Serve it for lunch or dinner! #cauliflower #chowder #soup #vegetarian

ALMONDBREEZE logoDisclosure: this post is sponsored by Blue Diamond Almond Breeze Almondmilk, but our opinions are our own.

Maria Lichty

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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CommentsLeave a reply

  1. IDEAs for substituting the flour…I’m on whole 30..I know I could leave it out but then it wouldn’t be nice and thick…suggestions to thicken?

    1. can you use gluten free flour or almond meal??? Or cornstarch??? I am not sure what you are allowed to have:)

  2. 5 stars
    If anyone is interested in cutting down the prep time, Trader Joe’s has roasted cauliflower in the frozen section! I tried it tonight instead of cutting up a cauliflower myself! So quick and easy and the whole bag was the perfect amount of cauliflower! 

  3. 5 stars
    If anyone was wondering the Robin Hood Gluten Free Flour worked well.  I only had minced garlic so I mixed that with the cauliflower and roasted it altogether. Turned out fine. We really liked this. 

  4. 5 stars
    This soup recipe was way to follow and make. Very delicious even for our finicky eater in our home who doesn’t like onions

  5. Wondering net carb count making the recipe  as the recipe is?  
    I think I will try using mashed cauliflower instead of flour. {as well as the chopped, roasted cauliflower}, or a couple of tbsp of coconut flour. .less carbs I believe?  I’m aslo adding  bite size chunks of leftover baked salmon. Let you know how it turns out. 

  6. 5 stars
    I made this recipe with regular milk and it was awesome! I love the roasted garlic incorporation as I always used fresh minced garlic. I will definately make this again!

  7. 5 stars
    I’ve made this soup at least 10 times in the past few years. I usually add shredded rotisserie chicken and frozen spinach. I also use regular dairy milk if I forget the almond milk. It always turns out delicious!

  8. Do you know if you can use almond flour, coconut flour or xanthan powder as the thickener?  I’m on the keto diet.

    1. It isn’t much flour so I am sure almond or coconut flour would work ok. Maybe corn starch too?

  9. 5 stars
    103 degrees out but I read this and had to try it, what a great treat and perfect seasoning. It will become a winter night favorite.

  10. 5 stars
    Tried this soup but tweaked it..added red peppers to the califlower roast..also an extra boullon cube, along with oragano and cyanne pepper in place of bay leaf and thyme..excellent and easy.

  11. 4 stars
    i just made this chowder –Delicious!! Two small changes: I used whole milk in place of almond milk. As fresh corn is still available, I added one ear of fresh corn. This recipe is definitely a keeper. Thanks!

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