Creamy Roasted Cauliflower Chowder
This Creamy Roasted Cauliflower Chowder is a warm and comforting dish with a rich and velvety texture, perfect for chilly days.
Ingredients
Roasted Cauliflower
- 1 large head large head of cauliflower, cut into florets
- 1 tablespoon olive oil for roasting
- Salt and pepper to taste
Chowder Base
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup regular or plant-based cream for creaminess
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- ½ cup corn kernels (fresh or frozen)
Garnish
- Fresh parsley for garnish
Instructions
Roasting the Cauliflower
- Preheat your oven to 425°F (220°C).
- Arrange the cauliflower florets on a baking sheet, drizzle them with olive oil, and season with salt and pepper.
- Toss them to coat evenly and roast the cauliflower for about 25-30 minutes, or until golden brown and tender, turning halfway through.
Preparing the Chowder Base
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
Assembling the Chowder
- Once the cauliflower is roasted, add it to the pot with the onions and garlic.
- Pour in the vegetable broth and add thyme and smoked paprika. Stir well and bring to a gentle boil.
- Reduce the heat and let it simmer for about 15-20 minutes.
- Blend the chowder to your desired consistency using an immersion blender or by blending half of it.
- Return the pot to low heat and stir in the cream and corn. Let it heat through for another 5 minutes.
- Adjust seasoning as needed and serve hot, garnished with fresh parsley.
Notes
For a thinner chowder, add more vegetable broth or cream. It can be made ahead to allow flavors to deepen and can be frozen for up to 3 months.