YIELD: 6 Servings
PREP TIME: 10 mins
COOK TIME: 45 mins
TOTAL TIME: 55 mins
INGREDIENTS
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
INSTRUCTIONS
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Preheat the oven to 400°F.
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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.
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Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.
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When cool enough to handle, remove the garlic from its skin and finely chop.
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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.
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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.
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Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes.
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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.
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Discard the bay leaf. Ladle the chowder into bowls and serve warm.
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To make it thicker, you can puree some of the soup and mix it together.
Serving: 11/2 cups, Calories: 205kcal, Carbohydrates: 20g, Protein: 7.5g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 460mg, Fiber: 5g, Sugar: 8g Freestyle Points: 6Points: +5
Source: https://www.skinnytaste.com/creamy-roasted-cauliflower-chowder/