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 51 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. 5 stars
    We tried this recipe tonight and we loved it!!
    The only thing I did different to my bowl of chowder is I added Curry powder. I love that stuff and my husband does not!!

  2. 5 stars
    OMG delicious.
    I also made it with smoked bacon, added when I fried the onions for my meat eating friends.

    Definitely a winner

  3. 4 stars
    I made this soup… I liked it… I did use 2% milk and I did start the chowder out with chopped bacon… so I had a little bacon flavor throughout the cauliflower soup. It was very hearty.. and hit the spot. thank you

  4. 5 stars
    Just made this and it’s delicious! My only concern is it’s not white. It’s brown because of the vegetable broth. What could I have done to make it white?

  5. 5 stars
    Loved this recipe and so did my family. It was very simple and quick to make.  Lots of great flavour and more filling than I had expected. 

  6. 5 stars
    This recipe was a complete surprise! So much flavor and very easy to make.  My teenage boys loved it as well! Thanks for a super healthy recipe.

  7. 5 stars
    I made The Creamy Roasted Cauliflower Chowder and loved it! It was a huge hit with the family! I plan to make it again.

  8. Was wondering if you had the nutritional values on any of this? I usually track Macros and was wondering if you knew by chance

  9. I just came across this recipe. It looks wonderful, can’t wait to try it. I need to calculate the nutrition, do you happen to know how many servings (approximately it is?)

  10. I definitely want to try this, I do wish their was some kind of calorie count on this soup. I’m trying to lose weight, and as good as it looks, I can almost see my lbs coming back….

  11. I love this recipe so much. I’ve made it countless times in the last year and it never gets old. I do tend to double the garlic, and sometimes add a bit more veg, or shredded poached chicken when I want meat, but it’s always exactly perfect.

  12. I just made this soup tonight. Doubled the recipe. It is amazing!!! I added fresh Thyme leaves and the flavor is awesome! I also left out the cheese, and though I love cheese, I didn’t miss it. Love that it calls for Almond Milk, as that’s all I use.
    Thank you so much for sharing this recipe!

  13. 5 stars
    This was delicious! I only had half a head of cauliflower, so I added diced yukon gold potatoes to make up the difference. I also used 1%milk because I only had vanilla almond milk. Turned out great. I will definitely make again.

  14. 5 stars
    Made this last night for dinner- it’s now one of my soup recipe faves! I doubled the garlic and used 2% milk. I also used my immersion blender for a few seconds just to make it a little more creamy but not completely blending the vegetables. Next time I will make sure to double the recipe! Thank you!

  15. 5 stars
    This soup is amazing! My boyfriend ate 3 bowls of the soup. I took out the celery and thyme and bay leaf and added potatoes (roasted with the cauliflower), corn and used wheat flour. I love that you used almond milk instead of cream. Thanks so much for this recipe.

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