Roasted Cauliflower Chowder Recipe

This Roasted Cauliflower Chowder transforms humble cauliflower into a velvety, comforting bowl of deliciousness that’ll warm you from the inside out. With roasted cauliflower as the star, complemented by aromatic vegetables and a touch of cheddar, this chowder delivers rich flavor without being heavy. Ready in under an hour, it’s the perfect solution for those chilly evenings when you want something satisfying but don’t want to spend hours in the kitchen.

Ingredients You’ll Need

• Cauliflower: The star of our show! Roasting it brings out incredible nutty flavor that transforms this everyday vegetable into something special.
• Garlic: Roasted alongside the cauliflower, it mellows and sweetens, providing aromatic depth.
• Olive oil: Just enough to coat the cauliflower for roasting, helping it develop those golden edges.
• Butter: Creates a rich base for sautéing the vegetables and adds velvety texture.
• Onion, Carrots, Celery: This classic mirepoix trio creates the aromatic foundation for our chowder.
• Bay leaf and Thyme: These herbs add subtle complexity and warmth without overwhelming.
• Flour: Acts as our thickening agent, creating that classic chowder consistency.
• Vegetable broth: Provides the savory liquid base; choose a good quality broth for best flavor.
• Milk: Adds creaminess without heaviness; flexible enough to use regular milk or plant-based alternatives.
• Cheddar cheese: Brings a tangy richness and helps thicken the chowder; white cheddar gives a particularly nice color.

Variations

Want to customize your chowder? Here are some delicious options:

• Protein Boost: Add cooked bacon bits or shredded chicken for a heartier meal.
• Veggie Additions: Throw in some corn kernels, diced potatoes, or leeks for texture variety.
• Spice It Up: Sprinkle in some red pepper flakes or smoked paprika for a warming kick.
• Dairy-Free Version: Use coconut milk and skip the cheese (or use a plant-based cheese alternative).
• Extra Luxurious: Finish with a swirl of cream and crispy fried sage leaves.

How to Make Roasted Cauliflower Chowder

Step 1: Roast the Cauliflower and Garlic

Preheat your oven to 400°F. Spread the chopped cauliflower and garlic cloves on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Arrange in a single layer and roast for 20-25 minutes, stirring once halfway through. The cauliflower should have golden edges and be tender when done. Once cooled slightly, finely chop the roasted garlic.

Step 2: Prepare the Soup Base

In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2-3 minutes until it begins to soften. Add the carrots and celery, cooking for another 5 minutes while stirring occasionally. The vegetables should become tender but still maintain some texture.

Step 3: Combine and Thicken

Add the roasted cauliflower, chopped garlic, bay leaf, and thyme to the pot. Sprinkle the flour over everything and stir to coat the vegetables completely. Cook for about 2 minutes until the flour is fully incorporated – this step cooks out the raw flour taste and helps thicken the chowder.

Step 4: Simmer and Finish

Pour in the vegetable broth, stir well, and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld. Add the milk and cheese, stirring continuously until the cheese melts completely and the chowder becomes creamy. This should take 2-3 minutes. Remove the bay leaf before serving.

Step 5: Adjust Consistency (Optional)

For a smoother chowder, use an immersion blender to puree some or all of the soup to your desired consistency. Alternatively, transfer portions to a regular blender, being careful not to fill more than halfway to prevent hot liquid splatters. Season with salt and pepper to taste before serving.

How to Serve

This chowder makes a versatile meal that pairs beautifully with complementary sides:

Main Attraction

Serve in warm bowls topped with extra cheese, fresh herbs, crispy croutons, or a swirl of olive oil.

Perfect Pairings

• A crusty artisan bread or garlic bread for dipping
• Simple green salad with vinaigrette
• Grilled cheese sandwich for the ultimate comfort food experience

Garnish Ideas

• Crispy bacon bits
• Chopped chives or green onions
• Toasted pumpkin seeds
• Drizzle of good olive oil or hot sauce

Make Ahead and Storage

Storing Leftovers

Store cooled chowder in airtight containers in the refrigerator for up to 5 days. The flavor actually improves after a day as the ingredients meld together.

Freezing

This chowder freezes beautifully! You have two options:

1. Freeze the complete chowder in freezer-safe containers or bags for up to 6 months.
2. For best texture, freeze the base without milk and cheese, then add those fresh when reheating.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of milk if the chowder seems too thick after storage. Microwave reheating works too – use medium power and stir every minute until heated through.

FAQs

Final Thoughts

This Roasted Cauliflower Chowder brings together simple ingredients in a way that creates something truly special. The humble cauliflower transforms into a velvety, flavorful base that’s both comforting and nourishing. Whether you’re looking for a cozy dinner on a chilly evening or a satisfying lunch option, this chowder delivers without demanding hours in the kitchen. Give it a try—I think you’ll find it earns a permanent spot in your recipe collection!

Print