Monday, January 9, 2017

CreamyRoasted Cauliflower Chowder

I love different, yummy soups!  It is cold here in Nebraska - like 5 degrees today.  Creamy Tomato Basil Soup is one of my "go-to" recipes.  There are lots of good soup recipes on the blog, Hard Rock Baked Potato Soup, Sausage Minestra Soup, North Woods Wild Rice & Chicken Soup, etc.  You will have to check them out.

Okay, let's talk Cauliflower - don't love it raw and cut up for dips, etc.  BUT, I do love Roasted Cauliflower.  Cut it up in small pieces, toss with olive and sea salt and cook at like 425 for 20 - 25 minutes. It is absolutely delicious!

Two Peas and Their Pod is one of my favorite blogs to follow.  I follow them on Instagram so I get good recipes often.  This Creamy Roasted Cauliflower Soup was one of her top recipes for 2016. You will love this chowder on your next chilly day!  Please visit Two Peas and Their Pod!

Creamy Roasted Cauliflower Chowder (adapted from Two Peas and Their Pod)

1 large head of cauliflower, roughly chopped
1 Tbsp olive oil
3 cloves garlic
1/4 cup unsalted butter ( I used salted)
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 bay leaf
1/2 tsp dried thyme
1/4 cup all-purpose flour (can use gluten-free flour)
1 (15 oz) cans vegetable broth (I used chicken broth - that is what I had in the house)
1  1/4 cups Almond Breeze Almond milk, unsweetened original ( I used half and half)
1/2 cup shredded cheddar cheese ( I used Kraft Cracker Barrel Aged White Cheddar)

Preheat oven to 400.  Place chopped cauliflower and garlic on a baking sheet, toss with olive oil and toss until well coated.  Season with salt and pepper, to taste.  Place in oven and bake 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 good 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 until flour disappears.

Pour in the 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 pepper if needed.  Serve with a warm, crusty bread!

*When I reheated the chowder the next day, it was a little thick so I added a little more broth to reach the desired consistency

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