Creamy Roasted Cauliflower Chowder
Ingredients
-
1
large head
cauliflower
-
3
cloves
garlic
-
1
tablespoon
extra-virgin olive oil
-
to taste
Kosher salt
-
to taste
black pepper
-
2
tablespoons
unsalted butter
-
1
medium
yellow onion
-
2
medium
carrots
-
2
stalks
celery
-
1
leaf
dried bay
-
½
teaspoon
dried thyme
-
¼
cup
all-purpose flour
-
3½
cups
vegetable broth
-
1¼
cups
milk
-
½
cup
shredded cheddar cheese
Instructions
- Preheat the oven to 400°F.
- Arrange the chopped cauliflower and garlic on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Spread the cauliflower and garlic in a single layer and roast for 20 to 25 minutes until tender.
- Remove the garlic from its skin and finely chop it once cool enough to handle.
- In a large pot, melt the butter over medium-high heat and cook the onion for 2 to 3 minutes until softened.
- Add the carrots and celery, cooking for 5 minutes while stirring occasionally.
- Stir in the chopped garlic, roasted cauliflower, bay leaf, and thyme, then sprinkle the flour over the mixture and combine.
- Cook for about 2 minutes until the flour disappears.
- Pour in the vegetable broth, stir, and bring to a simmer for 10 minutes.
- Stir in the milk and cheese, mixing until the cheese is melted and the chowder is creamy.
- Season with salt and pepper to taste, discard the bay leaf, and ladle into bowls to serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
205
Total fat
11g
Total carbohydrates
20g
Total protein
7.5g
Sodium
460mg
Cholesterol
26mg
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