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Creamy Roasted Cauliflower Chowder

Recipes of My Art
Servings 4 -6

Ingredients
  

  • • 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

Instructions
 

  • 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.