Roasted Cauliflower Chowder (2024)

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This Roasted Cauliflower Chowder recipe features a luxuriously creamy texture and is positively PACKED with flavor! Chock full of healthy veggies, it’s a nutritious and delicious soup that will have your guests asking for seconds! Vegetarian and gluten-free and can be made vegan substituting olive oil and cashew milk.

Serve this cauliflower with our BEST EVER Buttermilk Biscuits or our whole grain Spelt Buttermilk Biscuits for a complete meal!

This cozy chowder is packed with layers and layers delicious flavors. And the star of the show: Roasted cauliflower. This chowder is so good it will even make the cauliflower-haters rethink their position. Growing up I was always very lukewarm towards cauliflower and my preference has been raw over cooked (eg, with dip). But since discovering the transformative power that roasting has on cauliflower I’m sold hook, line and sinker.

This soup is simple and straightforward and you can do the prep work and get the soup going while the cauliflower is roasting. For texture, you can adjust however chunky or smooth you prefer the chowder by how much you puree it.

What to Serve With Roasted Cauliflower Chowder

This cauliflower chowder can be served as a starter or as the main course. As the main course you can serve it with:

A leafy green salad
Crusty bread
Buttermilk Biscuits
Spelt Buttermilk Biscuits

Roasted Cauliflower Chowder Recipe

Let’s get started!

Place the florets on a lined baking sheet and drizzle with some olive oil and a very light sprinkling of salt.

Preheat the oven to 400 degrees F and roast for 20-25 minutes or until nicely browned. Give the florets a toss with a spatula after about 15 minutes.

Heat the butter in a stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and remaining vegetables and cook for another 5-7 minutes until softened. This will also bring out their sweetness.

For more cauliflower recipe favorites be sure to try our:

Cauliflower Gratin with Ham
Beef Vegetable Stew
Giardiniera

Roasted Cauliflower Chowder

Kimberly Killebrew

Wonderfully creamy and positively packed with flavor, this wholesome and delicious chowder is sure to be a hit!

Print Recipe

4.78 from 9 votes

Ingredients

1 large head cauliflower , washed and cut into florets
2 tablespoons olive oil
pinch of salt
2 tablespoons butter , vegan/paleo: use olive oil
1 medium yellow onion , chopped
2 cloves garlic , minced
2 medium carrots , chopped
2 celery ribs , chopped
1 large red bell pepper , seeds removed and diced
3 cups chicken broth , vegetarian/vegan: use vegetable broth
1 teaspoon chopped fresh thyme
1 small bay leaf
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
1 cup heavy cream , vegan/paleo: use cashew milk
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 400 degrees F.
Place the cauliflower florets onto a lined baking sheet and drizzle with the olive oil and a pinch of salt. Roast for 20-25 minutes until nicely browned, turning with a spatula after 15 minutes. Set aside until ready to use.
Heat the butter in a stock pot over medium-high heat and cook the onion until soft and translucent, 5-7 minutes. Add the remaining vegetables and cook for another 5-7 minutes until softened. Add the roasted cauliflower, stock, thyme, bay leaf, salt and pepper and bring to a boil. Reduce the heat to medium-low, cover and simmer for 25 minutes.
Use an immersion blender to puree the soup to consistency you prefer (I like to puree just part of it and leave the rest chunky). Alternatively transfer a portion of the soup to a regular blender, puree it, and add it back to the pot.
Add the cream and parsley and heat through. Add salt and pepper to taste.
Note: If you prefer a thicker consistency you can dissolve some cornstarch in a little water (e.g., 1 tablespoon cornstarch in 3 tablespoons water) and pour it into the soup at the end. Let the soup simmer for a minute or two until slightly thickened.

Nutrition

Keyword Roasted Cauliflower Chowder

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Originally published on The Daring Gourmet February 12, 2016