Encore post. Originally published 12/15/14, I thought I’d bring our popular recipe for Roasted Cauliflower Chowder back this year.

By now, you’ve likely seen my recipe for Whole Roasted Cauliflower and many of you have been asking…how do I serve it? This Roasted Cauliflower Chowder is by far one of my all time favorite recipes to date! We cut the whole roasted cauliflower into florets and reduced the simmering liquid. To that, we added sauteed onions, carrots, leeks, celery and garlic. Doesn’t it look amazing? Well, I can assure you…it tastes even better than it looks!

The Whole Roasted Cauliflower recipe is where we begin…

The cauliflower is first par-cooked in a flavorful broth. It contains white wine, vegetable broth, olive oil, salt, lemon juice, vegan margarine, red pepper flakes, sugar, a bay leaf and water. Bring that to a boil.

Then, add the cauliflower (leaves and stem removed, but enough left to keep it intact). Reduce the heat and simmer, turning occasionally until a knife easily inserts into the center. About 15-20 minutes. For the full simmering liquid recipe, click here…

Cut the roasted cauliflower into florets. There is already SO much flavor in this cauliflower!

While the cauliflower is roasting, I reduced the simmering liquid down by about half.

Meanwhile, in a saute pan with 2 Tbl of vegan margarine, I sauteed onions, garlic, carrots, celery and leeks over medium-high heat. Once the vegetables become tender, I added a bit of flour to thicken and cooked for about 1 minute. This removes that raw flour taste. Then, I added another cup of vegetable broth and 1 C of almond milk along with the reduced simmering liquid. Cook for a few minutes, whisking to combine. Season, if necessary, with salt and pepper. It should be very flavorful and not need much more seasoning at this point.

Cut the roasted cauliflower into bite-sized florets and add to the chowder. Cook just unti heated through.

Serve with a crusty loaf of bread to sop up all of those A-M-A-Z-I-N-G juices. This soup is one I will make again and again. I was thrilled with how well it came out. My only regret is that I didn’t make more! This serves about 4 people.

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