Ingredients

The following ingredients have 6 Servings
  • 1 large head cauliflower (cored and roughly chopped)
  • 3 garlic cloves
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground
  • black pepper
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (chopped)
  • 2 medium carrots (chopped)
  • 2 celery stalks (chopped)
  • 1 dried bay leaf
  • ½ teaspoon dried thyme
  • ¼ cup all-purpose flour (you can use gluten-free flour)
  • 3½ cups vegetable broth
  • 1¼ cups milk
  • ½ cup shredded cheddar cheese (we prefer white cheddar)

Instruction

  • Preheat the oven to 400°F.
  • Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss until well coated. Spread out the cauliflower and garlic in a single layer to avoid steaming.
  • Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.
  • When cool enough to handle, remove the garlic from its skin and finely chop.
  • In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2 to 3 minutes, until just beginning to soften.
  • Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and dried thyme. Sprinkle the flour over the vegetables and mix to combine.
  • Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes.
  • Stir in the milk and cheese and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Season with salt and pepper to taste.
  • Discard the bay leaf. Ladle the chowder into bowls and serve warm.
  • To make it thicker, you can puree some of the soup and mix it together.