Can I use frozen cauliflower instead of fresh?

Yes, though you'll sacrifice some flavor. Thaw and drain it well, then roast it as directed, though it may take less time. The texture will be slightly different, but the chowder will still be delicious.

My chowder isn't thick enough. What can I do?

Create a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir this into the simmering chowder and cook for 3-5 minutes until it thickens. Alternatively, blend more of the vegetables for a naturally thicker consistency.

Can I make this dairy-free?

Absolutely! Use olive oil instead of butter, unsweetened plant milk (almond, oat, or coconut work well), and either skip the cheese or use a dairy-free cheese alternative. The chowder won't be quite as rich but will still have wonderful flavor from the roasted cauliflower.

Is there a way to make this in a slow cooker?

You can adapt this recipe for a slow cooker, but don't skip roasting the cauliflower—that's where much of the flavor comes from. After roasting, combine all ingredients except milk and cheese in the slow cooker. Cook on low for 4-5 hours, then stir in milk and cheese until melted before serving.

Roasted Cauliflower Chowder Recipe

Description

This creamy and comforting Cauliflower Chowder is the perfect hearty soup for any time of the year. Roasted cauliflower, buttery vegetables, and melty cheddar cheese combine for a rich, velvety flavor profile with a hint of herbs. Whether served fresh or reheated, it’s a satisfying dish you’ll return to time and again. Plus, it’s versatile, offering gluten-free and dairy-free options to

Ingredients

Units Scale

For Roasted Cauliflower

1 large head cauliflower, cored and roughly chopped
3 garlic cloves
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper

For the Chowder

4 tablespoons unsalted butter
1 medium yellow onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 dried bay leaf
1/2 teaspoon dried thyme
1/4 cup all-purpose flour (or gluten-free flour)
3 1/2 cups vegetable broth
1 1/4 cups milk (nonfat milk or unsweetened almond milk)
1/2 cup shredded cheddar cheese (white cheddar recommended)

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Instructions

Preheat the oven and roast cauliflower:
Preheat your oven to 400°F (200°C). Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat evenly and spread into a single layer. Roast for 20-25 minutes, stirring halfway through. Set aside to cool. When cooled, remove the garlic skins and finely chop the roasted garlic.
Cook the base vegetables and seasonings:
In a large pot, melt the butter over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened slightly. Stir in the chopped carrots and celery, and continue cooking for 5 more minutes, stirring occasionally. Add the chopped roasted garlic, roasted cauliflower, bay leaf, and thyme.
Thicken the chowder:
Sprinkle the flour evenly over the vegetables and stir well to combine. Cook for about 2 minutes to remove the raw flour taste. Slowly pour in the vegetable broth while stirring continuously, then bring the mixture to a simmer. Cook for 10 minutes, allowing the chowder to thicken.
Add milk and cheese:
Stir in the milk and shredded cheddar cheese. Continue mixing until the cheese is completely melted, and the chowder achieves a creamy consistency (about 2-3 minutes). Remove and discard the bay leaf. If you prefer a thicker or creamier soup, use an immersion blender to puree the chowder to your desired consistency, or puree small batches in a standard blender (be cautious of hot liquids).
Season and serve:
Taste the chowder and adjust salt and pepper as needed. Ladle the soup into bowls, and serve warm. Enjoy!

Notes

Storage: Allow the chowder to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 5 days.
Freezing: Freeze the cooled chowder in an airtight, freezer-safe container for up to 6 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, and stir in milk and cheese if omitted during freezing.
Recipe credit: Two Peas and Their Pod Cookbook by Maria Lichty.

Additional Notes for Best Results

For an extra creamy texture, use a high-speed blender for a portion of the chowder while leaving some vegetable chunks for texture.
Enhance the flavor by adding a squeeze of fresh lemon juice or a sprinkle of fresh parsley just before serving.

Nutrition

Serving Size: 1 bowl (1/6 of the recipe)
Calories: 280
Sugar: 5g
Sodium: 400mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 10g
Cholesterol: 40mg