HI, I hope you are having a good week. Today I am sharing a recipe for some yummy Creamy Roasted Cauliflower Chowder.
Don’t you just love cauliflower and all the different things you can do with it. I must say though that this Creamy Roasted Cauliflower Chowder comes at the top of the list of the dishes to make with Cauliflower.
This knife was my Christmas present… I was so spoilt!
If you saw my previous post for Cranberry, Orange & Almond Caramel Cookies there was another knife with a purple handle however I must say I am in love with mine. It is so unique and special. If you are looking for one for yourself you can get in touch with Anthony Topham through his Instagram Page – https://www.instagram.com/ant_topps and have a one of a kind made for yourself.
This Creamy Roasted Cauliflower Chowder soup is really easy to make and has a wonderful flavour. It is definitely going to be made again soon 🙂
Are you happy that it is nearly the weekend? Im not sure what we will be getting up to but I do hope to get into the kitchen at some stage 🙂
It is nearly the end of January, where is the time going??? I hope you have a great day and enjoy xx
(Recipe adapted slightly from – Two Peas & Their Pod: Creamy Roasted Cauliflower Chowder).
Creamy Roasted Cauliflower Chowder
- • 1 large cauliflower roughly chopped
- • 3 cloves garlic
- • 6 tablespoon olive oil
- • 1 medium onion roughly diced
- • 2 carrots halved are roughly chopped
- • 2 celery stalks chopped
- • 1 bay leaf
- • 1/2 teaspoon dried thyme
- • 120g cup all-purpose flour
- • 450ml vegetable stock
- • 300ml Almond milk
- • 40g fontina or cheddar
- • Salt and black pepper
- Preheat oven to 200°C and place the chopped cauliflower and garlic cloves on a large baking tray. Drizzle over 4 tablespoons of olive oil, salt and pepper and toss until well coated. Place in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
- In a large pot, place the 2 tablespoons of olive oil over medium high heat and add the onion and cook for about 5 minutes. Add the carrots and celery and cook for a further 5 minutes, stirring occasionally.
- Finely chop the roasted garlic cloves and add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle the flour over the vegetables and stir. Cook until the flour disappears.
- Pour in the vegetable stock and continue to stir. Simmer for 10 minutes. Stir in the milk and grated cheese. Stir until cheese is melted and the soup has become lovely and creamy.
- Season with salt and black pepper, to taste.
- Ladle chowder into bowls and serve warm.