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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4.71 from 228 votes (129 ratings without comment)

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    1. 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!

  1. 11 1/4 cups almond breeze — that’s such an odd amount.
    Also, the ingredient list mentions garlic but the instructions call for roasted garlic. I don’t know how to do that. 
    This recipe sounds too darn good to pass up – and I’ve never had the almond milk.

    1. Thanks for catching my typo! You need 1 1/4 cups! I updated the recipe. You roast the garlic cloves with the cauliflower. See step one and then you add the garlic in the chowder in step 3. Enjoy!

  2. This looks so delicious! I am obsessed with soups and always looking to add a new one to the menu. Love that this uses almond milk instead of cream!

  3. This looks amazing. It is soups like this that really make me loathe my dairy allergy. I love that this already has almond milk in it, and I know I could use ghee in place of the butter, but I’m wondering if I could use a dairy-free cheese, like Daiya, in place of the cheddar??

    1. I have never used dairy-free cheese, but I bet it would work. You can also leave the cheese out. It won’t be as creamy, but still good!

    2. I’ve never tried to melt a dairy free cheese. I think, though, if it doesn’t melt well, you could maybe use another Tablespoon so of flour to make it a little thicker. Then maybe just sprinkle some shredded DF cheese on top for flavor.

    3. You could also try adding nutritional yeast for that cheesy flavor if you’re leaving out the cheese

  4. Sounds yummy!. How much milk should be added, it says”1 1 1/4″? Also, do you think this would work with frozen cauliflower? Thank you for all the recipes.

    1. It’s 1 1/4 cups. I haven’t tried it with frozen cauliflower, but I am sure it would still work. The frozen cauliflower might have more liquid…so you might need to add a little less milk.

  5. I have a dear friend who can’t have dairy.  She says she misses creamy soups.  This looks like the perfect substitute. I cannot wait to try it and share some with her. 

    1. I use broccoli in creamy soups all the time! One of my favorite veggies. I lightly steam it if it’s not going to cook in the soup itself long enough. If you use frozen, you can skip that step.

    2. I mixed broccoli in mine, roasted it with the cauliflower. I also added a little bit of ham for extra protein.

      It was yummy

    1. 5 stars
      This was easy and delicious !! My favorite thing about chowders is always the chunky goodness you bite into! It has great flavors for the short cooking time, but I do admit to using chicken broth and cream….

  6. This looks so delicious and comforting! I’m currently shivering away despite being indoors so I think this could be on the menu tonight to warm me up! Thanks for sharing!

  7. There is nothing better than a hot bowl of soup on a cold day! This cauliflower chowder is a beauty!

  8. Wowza! This chowder looks amazing! Wish this could magically appear for dinner tonight. Will have to add to my list of things to make soon!

  9. I have to admit that I’ve been avoiding Cauliflower for some time now – I overate it and kinda got sick on it – perhaps it’s time to bring it back into the rotation…looks very tasty!

  10. Using almond milk is a great idea! I want to try this recipe soon—after dealing with freezing weather and tons of snow, a big bowl of this chowder sounds really good!

    1. For one of eight (not six) servings, there are 11.2 carbs, per the My Fitness Pal app.

      Also 154 calories, 9.9 g fat, 235.5 mg sodium, and 4.5 g sugar.

  11. Sounds really good, but vegetable broth has way too much sodium. My husband needs to watch his salt intake. Can I use something else in place of the broth? I would enjoy making soups but it is really hard to find a recipe without so much sodium.

    1. Homemade veggie broth is really easy to make without added salt. I frequently use sodium-free powdered chicken bouillon (I use Herb-Ox). I generally use one or two packets to 2 cups water. I think it works really well in creamy soups. You may also be able to buy prepared sodium-free veggie broth.

  12. Made this for dinner tonight. Use minced garlic instead of fresh cloves but still delicious! Love your blog- thank you for the great and easy recipes!

  13. Do you have nutrition info such as amount of each serving and calories per serving?
    Husband and I are doing great on our eating healthy meal plan but need to count calories for each meal. This looks so yummy! Would love to make for dinner if I can enter our calorie intake for it. Thanks!!

    1. It shouldn’t be too hard to figure out calorie, sodium, or carb counts for this soup. At a quick glance it looks like everything should be fairly reasonable, especially if you use sodium-free broth or homemade without added salt.

  14. I’m allergic to almonds so I can’t have almond milk but I definitely want to try this. Would there be something else I could use instead? Cashew milk?

  15. I might try this tonight — I have a head of cauliflower just waiting to be roasted. I usually eat it as a snack or throw a bit in some tomato soup or corn chowder. I’m sure this is going to be delicious! I will probably add a little nutmeg which I tend to do to most creamy, white things.
    I eat soup several times a week — usually make a big pot on the weekend, break it down into serving sizes and add veggies, seasonings, pasta, chicken, etc depending on what I’m making my husband for dinner. That way it’s still something different every night 🙂

  16. I can’t tolerate either garlic or onion, any suggestions for substitutes? Any special types of flour to use to make this gluten free?  This soup counds great and I want to try it without being sick for two to three days afterwards.

    1. Can you use garlic or onion powder? You can use an all-purpose gluten-free flour. I like Cup4Cup!

  17. So good. Didn’t have a full head of cauliflower so diced up a potato. Didn’t add cheese but still so tasty. Thanks. 

  18. My original dinner plans fell apart, but I had every single ingredient for this on hand, and I had just seen your recipe this morning.  Even the 14-year-old who had made a funny face when I told him what was for dinner loved it.  I cut the butter back to 2T with no adverse results.  Served with garlic-cheddar biscuits.  We’ll definitely make this again!

  19. I made this tonight for my husband and me, and I have to say it was really great! Subbed Parmesan cheese for the cheddar because I had a block that needed used up, and skipped the bay leaf. Will make this again.

  20. Made this yesterday for dinner, delicious!! While having it for dinner my husband and daughter were asking if there would be enough leftovers for them to take the soup for lunch the next day. As luck would have it there’s enough for all of us for lunch 🙂
    Really, really good.

  21. I made this soup for the second time last night (it was so delicious, I had to make it again!). There was green cauliflower on sale at the supermarket, so this batch is a fun green color! I used unsweetened Almond Breeze cashew milk instead of almond milk since it’s a bit creamier. So yummy and perfect for the cold weather we’re getting on the East Coast.

  22. I made this soup for a group of my husband’s co workers who came over for a dinner at our place. It was an easy recipe to follow and smelled divine. Everyone finished their bowls and also asked me to send out the recipe. Thank you Maria for always making easy to follow recipes with basic ingredients in a non-pretentious way. Your recipes always make me feel confident that they will turn out.

  23. I made this soup and LOVED it! I’m planning on bringing it to an older couple next week (she is recovering from a stroke) however I would like to bring something else with it. What else should I make or being them?

  24. Was wondering if anyone was able to calculate the smart points I plan on using low fat skim milk in place if almond milk
    Thanks looks yummy

  25. This is wonderful
    How many calories in a cup
    I could find
    And also I saw a gluten free recipe is there a nut free?

  26. I found this recipe after a friend on Facebook shared it. Prepping for my second baby’s arrival in a couple weeks, I thought this would be the perfect soup to make and freeze; comforting, full of yummy veggies and filling. I followed your directions and found it uncomplicated, which I need! It’s simmering now, on the last step, and the kitchen smells amazing! I can’t wait to try the first bowl. Or two. 🙂

  27. Thank you for this! My husband is on an elimination diet and can’t eat potatoes. He’ll love this

  28. This looks delicious but we have a nut allergy in our family, so no almond milk. Also, I don’t like soy milk. I haven’t tried oat, hemp or rice milk. Would any of these be a good substitute?

  29. Made this for dinner tonight! I didn’t have almond milk so I just used regular skim milk but it was perfect. My fella thought there was rice or chicken in there, he didn’t have a clue it was vegetarian!

  30. Just made it! It is hands down the best soup I’ve ever made, I couldn’t love it more, thank you! I did make a few changes (I’m terrible at following directions). I added some chickpeas, and pureed half of the cauliflower. It’s definitely a homely looking soup, but its so delicious that definitely doesn’t matter!

  31. I don’t suppose we know the nutritional info for this please, Thank you I can’t wait to make this, but I have people with dietary requirements in the family so need to know.

  32. What would you think about taking about 1/4th of the finished soup, putting it in a food processor, blending it until smooth, and adding it back into the pot. I think this would make the chowder even richer and creamier, and give the soup an even stronger taste of cauliflower. Let me know what you think.

  33. I really want to try this soup recipe, did you list the calorie count some where in your post? If not, what is the calorie count? Thank you

  34. Wonderful receipe! I saw it posted on FB and then shared it myself. I made it and posted the picture of the soup and a link back to this page. I made it vegan and I did use Daiya cheese. It worked fine! I also used Earth Balance spread for the butter. Again, fine. I had some tiny new boiled potatoes on hand so I added them.

    I’m on my third bowl! : )

    1. It’s still a chowder as its prepared with milk or cream and thickened with crackers.  If you were looking for the fish then go ahead and add the fish.

  35. Tried this tonight and added ham. DELICIOUS and soon easy. Also added extra carrot and celery to thicken it more. Big hit with husband too.

  36. Hey there,
    Made this last night for dinner and it was an instant hit! Sooo good……We were chatting about it over dinner and decided to try it again today; except this time i added bacon and bay scallops. As awesome as the original recipe is the addition of bacon and scallops, (if bacon and scallops are in your diet), knocked it out of the park!

    Thanks for sharing…this is now a family go to meal.


  37. Just made this tonight-I think it would be better with regular milk or cream-I think almond milk might be an acquired taste.

  38. I just made this and thought it was a little bland (sorry). I added curry powder, ground ginger and cinnamon…..
    Wow it was delicious!

  39. This soup is soooo yummy! I did a mix of regular milk and the almond milk since I had both. Would you know what the actual serving size is?

  40. Could you pls provide me with the nutritional Information for this Cauliflower Chowder?
    Thank you very much!

  41. I’ve made this soup several times now and it is absolutely delicious! It’s creamy and has tons of great vegetable flavor. My family just loves it and so do I!

  42. Made it today. Has a nice flavor. I added a bit more cheese and garlic. I added 15 oz cup of chicken broth and 15 oz of the vegetable broth. Added a lot of pepper. Needs lots of spice otherwise a bit boring. Would make again.

  43. Will it change the taste significantly if I add cow’s milk? What percentage would you recommend? How do you think shrimp would taste in it?

  44. The cook time says 45mins but the recipe only calls to simmer the stew for 10mins. Do I continue to simmer it after I’ve added the milk and cheese? Sorry I’m new to cooking!

  45. This soup is fantastic! Do you know if leftovers can be frozen? I’ve never frozen anything with almond milk as an ingredient. I made a double batch and want to put some away for a rainy (or rather blizzardy) day.

  46. Delicious…followed recipe exactly….when I had it again as a leftover I improvised. I added some corn, just because I like corn;  threw in some diced ham otherwise it was going to not be used up in time any other way; 
    then, again just because I like the taste, sprinkled in some curry.  Not Bad! In fact, it was quite tasty.

  47. Yummy..Loved this new soup! I was a little worried about using the Almond milk but it was delicious. I will be making this again soon. When I have a potluck..So quick and easy to make. Thanks!!

  48. A great soup!  I am making it for the second time, and added a bit of poached chicken breast.  I think ham would be great, as well.  But it is delicious all by itself!

  49. I wonder if you could use cornstarch instead of flour for those of us wanting to stay away from the white stuff,  if it is just a thickener.  Any ideas?

    1. I haven’t tried cornstarch, but I am sure it would work. You can also use whole wheat flour or gluten free flour.

  50. This looks absolutely delicious but I can
    t us reg flour because of the LCHF diet. Is there a substitute

  51. Hello~ I am doing a low carb diet & I love cream soups, and this looks like a great recipe! I have a couple questions…. can I substitute something for the bay leaf? I don’t have any of those on hand. Also~ as far as the gluten-free flour…. would almond or coconut flour work as that is all I have on hand? Thank you!!

    1. The bay leaf adds flavor, if you don’t have one, you can omit it. Coconut or almond flour will work!

  52. Looks delicious. I wish all posted recipes had nutritional information.
    I’m interested in the Carbohydrates that are in a recipe and the fiber. This allows me to better calculate true Carbs and portion control.

  53. Has anyone altered this into a clam chowder? I might attempt it. I love the original but wow what a great alternative for a clam chowder.

    1. There are apps available where you can put in the and they calculate the nutritionals for you

  54. This looks like it could be easily adapted to a crock pot! Anybody know what the nutritional values would be. This could be very Diabetic friendly.

  55. I just finished this, as the recipe was written, (well, minus the bay leaf & thyme) and first, I have to say, this has great flavor, but, I do like my Cauliflower a little softer, so, the only change I would make next time would be to boil the Cauliflower to almost soft before putting it and the garlic in the oven… otherwise, thank you for a great recipe!

  56. We love this soup! I puréed a can of white beans with the almond milk to add some additional protein and creaminess- it was great! 

  57. This recipe was very disappointing. It looked so good and the reviews were positive. I followed the recipe exactly and it was very bland.. I’m a pretty boring eater too so it takes a lot for me to say something was bland. It was also a lot more liquidy than I expected – not chowder like. I mentioned this soup to a colleague and it turned out she had also made the same recipe and had the same result. I love some of your other recipes, but this one was a fail for me 🙁

  58. This has become a FAVORITE in our home. Thank you so much for sharing this recipe. Absolutely delicious and hearty. 

  59. Hello! I just found this recipe and am excited to try it. Tell me, is there any type of substitute I could you for the flour?

  60. This looks so good!! Is it possible to make this with regular milk? i have a couple of nut-allergy members in the family.

  61. Really disappointed with this recipe. Followed the recipe exactly & used high quality products, but we found it to be very bland & boring. 

  62. This looks very good, but ONLY as a soup course, NOT as a “meal”; there is virtually no protein anywhere in sight.

  63. 5 stars
    this is sooooo delicious! a few changes/additions: I added some extra boullion (chicken) for extra flavor, used milk instead of almond milk, and added shredded some chicken breast to make it a complete meal. it’s 95 in So Cal today and yet I’m excited to enjoy this!

  64. The ingredients sounded like this would be fabulous, but to me it tasted bland. Any ideas of how I can spice up the remaining 7 cups of it (I made it for 8 servings) and/or what to add to give it some oomph should I make it again? Thanks.

  65. Just made this today and OH MY!!! Soooooooo yummy!!!!! Thank you!  Prior to this soup my favorite soup was your quinoa vegetable soup but this may have just taken it’s place. Thank you for all of your delicious recipes!!! 

  66. I have made it twice because its always a big hit in my house and there is no left overs!!! I make my own modifications. I  use thyme  sprigs and i throw in some corn kernals, and I dont use Almond milk, just  regular.  This recipe is a keeper!

  67. Hi! Do you have the nutritional information for this soup? I’m looking to see if it will work with my Keto diet (i think so but want to be 100% sure)

  68. 4 stars
    I accidentally bought the almond breeze coconut blend so I used that and added red curry paste. Absolutely delicious! I will be making the original recipe as well very soon! 

  69. I made this recipe today. It was my first  Creamy  Chowder. 
    This  Creamy Roasted Cauliflower Chowder is absolutely
    delicious.  I did use  more milk and more cheese. I roasted 
    that cauliflower and garlic. 
    P.S.  My husband said, “don’t lose this recipe”.  

  70. 4 stars
    It is delish! What’s the nutritional information? I’m on weight watchers and need to figure out the points! Susan B

  71. 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:)

  72. 5 stars
    I made as posted. Used Kitchen Basics veggie broth which I find is so rich and wonderful.  Delicious!  Put this in my go-to soups. 

  73. 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! 

  74. 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. 

  75. 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

  76. 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. 

  77. 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!

  78. 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!

  79. 5 stars
    I made this and it was absolutely delicious. I added corn and goat pepper to it. Really good

  80. 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?

  81. 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.

    1. It is good anytime of the year, but especially in the winter time:) Glad you liked it!

  82. 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.

  83. 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!

  84. 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!!

  85. 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

  86. 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

  87. 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?

  88. 5 stars
    I LOVE this soup and want to make it for my friend who is having a baby. Would this be ok to make and then freeze for her?

  89. 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. 

  90. 5 stars
    I’m making this soup the second time for Christmas Eve. I made it at Thanksgiving and received rage reviews!

  91. 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.

  92. 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.

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

  94. 4 stars
    I added shredded chicken breast and thickened it a little more with corn starch. Thanks for sharing this recipe. 

  95. I make this soup and love it. Any chance you would have the nutritional value to this recipe ?

  96. Hello, this looks delicious! Do you happen to have the nutritional value information for this recipe?

  97. 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?)

  98. 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….

  99. 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.

  100. 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!

  101. 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.

  102. 5 stars
    Absolutely fabulous. Followed recipe exactly and the soup is out of this world. I wish I would have doubled the batch.

  103. 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!

  104. 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.

  105. Is the nutritional information available for this recipe? I appreciate the healthy recipe ideas but I wish they included the nutritional information as well.

  106. 5 stars
    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.

  107. 1 star
    Cooked exactly as was written. Veggies didn’t cook and this is bland and not a chowder. Too much liquid. Its a soup. Disappointed.

    1. Not sure how we ended up with such different results. If anything, mine was too thick! I’m going add more liquid next time.

  108. 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.

    1. So you didn’t make Cauliflower Chowder, you made Butternut Squash Chowder. Try making the recipe exactly with cauliflower. It is pretty darn yummy.

    2. 4 stars
      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.

    3. Lynn she just said she didnt have any, so she used butternut squash. ‍♀️ pretty sure flavors were on point still.

  109. 5 stars
    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!

    1. Almost forgot used chickpea flour instead of flour. Otherwise followed recipe as is.

  110. 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

  111. 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!

  112. Please add nutritional information to all your recipes so readers can make informed decisions about eating healthy.

    1. Just figure it out yourself – why should she have to do all the work? Especially when everyone uses different brands and makes substitutions it gets ridiculous

  113. 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?

  114. 5 stars
    Fabulous Chowder very flavoursome. I’ve made it 2 weekends running! Everyone loved it! Thank you for sharing!!

  115. 5 stars
    This sounded so good. I made it and it is as delicious as I imagined. Thanks for introducing me to some new recipes.

  116. I would like to make this soup today but can tell me the cup amount of vegetable broth, please. I have coconut milk over milk just as good.?

  117. 5 stars
    I’ve made this three times now! I’m a big fan of soup and this one is amazing. I take my immersion blender at the end and turn the whole thing into a chowder. The cauliflower makes it quite thick and hearty. This has been a winner at my house!

  118. 5 stars
    I’ve made this twice within one week, it’s delicious and easy! Added a potato the second time, minced & roasted the garlic w the cauliflower to get some of that charred flavor into the soup. Used oat milk (that’s all I had) and used the immersion blender to help thicken it up. It’s an easy recipe and perfect when you need veggies after heavy holiday eating. Definitely a keeper!

  119. 5 stars
    this was sooo tasty. i made this vegan by using cashew milk & nutritional yeast instead of shredded cheese. i also omitted the carrots & celery & just used some celery salt out of laziness. Even so, this was seriously yummy thanks for the recipe 🙂

    1. How much nutritional yeast did you use? I want to make this but needs to be dairy free. Thank you!!

  120. 5 stars
    This was absolutely delicious. Super hearty and comforting. I used less liquid than specified so it would be a thicker consistency and I stuck the immersion blender in it a couple times. I also used cashew milk instead of cows. YUM!

  121. 5 stars
    I followed this recipe to the T except for one little thing I did differently at the end. I took about a third of the mixture and I blended till smooth and then added it back to the soup. It gave it a more creamier smoother chowder. I will be adding this to the weekday soup recipe box

  122. This is one of our family favourites – loved by all, from youngest (8) to oldest (75)! I always make a double batch, then add some quick-baked white fish fillets and a cup of peas n sweetcorn to batch #2 when I serve it a few days later. Trust me – the added fish makes it even MORE delicious, and different enough to allow for the same meal twice in one week!

  123. 4 stars
    Excellent recipe!! I made this GF because I have family that are Celiac! The 1 ingredient I felt it was lacking was an acid of some sort so right at the end, I finished it with more salt, about a tsp. and 1 tbsp. cooking sherry! It really made a difference! I served this with homemade GF popovers. What a treat on this snowy day. Thank you for sharing 😉

  124. 5 stars
    Excellent recipe!! I made this GF because I have family that are Celiac! The 1 ingredient I felt it was lacking was an acid of some sort so right at the end, I finished it with more salt, about a tsp. and 1 tbsp. cooking sherry! It really made a difference! I served this with homemade GF popovers. What a treat on this snowy day. Thank you for sharing 😉

  125. 5 stars
    So delicious, thank you for sharing this wonderful recipe. I followed the instructions and they were so well put together and easy to follow. I am a always delighted with your recipes and ideas…Your cookbook is great too
    I gave a copy to my Daughter-in-law.

  126. Looking fwd to making this. I have some frozen cauliflower as this is new for me. Thoughts? Does it roast ok? Or just save for mashed. TIA.

    1. I prefer fresh but frozen will work. Don’t thaw before roasting and make sure it is spread out well on the pan and not touching. If it is too close it will steam.

  127. 5 stars
    I made this last night. The only substitution I made was to use chicken stock rather than veggie because that’s what I had on hand. It’s delicious, hearty and filling, especially after it sits for awhile. I guess the pectin in the cauliflower does that. We had it as a small bowl as a first course. I would make this again anytime. It’s good for a casual meal as well as a first course at a dinner party. Well done.

  128. I just made this soup. Very tasty! I sautéed the roasted garlic and cauliflower before adding the other ingredients of step 3. Instead of thyme, I used Herbes de Provence. I will definitely make its again!

  129. I’m wondering if you could cook extra cauliflower then purée it and add it to the soup to thicken it instead?

  130. 5 stars
    The flavor is amazing!! I cooked the veggies a little longer than 10 minutes so they were softer. Will definitely be making this again!!

  131. 5 stars
    Made this yesterday and I LOVED it! The only changes were using chicken broth instead of vegetable broth and I used about 3/4 cup 2% milk and 1/2 cup half and half (that’s what I had). I will definitely make again. Have a container I’m bringing to my daughter’s family too.

  132. 5 stars
    Made this last night and it was delicious. Had leftovers for dinner tonight and it was even better! My husband had two helpings so I know he liked it too.

  133. 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.

  134. 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.

  135. 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.

  136. 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.

  137. 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

  138. 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!

  139. 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.

  140. 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!

  141. 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.

  142. 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!

  143. 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.

  144. 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!

  145. 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 .

  146. 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.

  147. 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!

  148. 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!

  149. 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.

  150. 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.

  151. 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!

  152. 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?