Description
Indulge in this creamy roasted cauliflower chowder that captures the essence of comfort food. With its velvety texture and rich flavors, every spoonful is a warm embrace on a chilly evening. Easy to prepare and perfect for gatherings, this chowder combines roasted cauliflower, aromatic spices, and creamy coconut milk for a delightful dish that will leave everyone craving more. Serve with crusty bread for an unforgettable meal.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until golden brown.
- In a large pot over medium heat, sauté diced onion in olive oil until translucent. Add minced garlic, cumin, and thyme; sauté for another 1-2 minutes until fragrant.
- Pour in vegetable broth and bring to a gentle simmer for about 10 minutes.
- Stir in roasted cauliflower and coconut milk. Blend until smooth using an immersion blender or regular blender (leaving some chunks if desired).
- Serve hot, garnished with fresh herbs or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, swap in vegetables like carrots or add crispy bacon for a smoky twist. To enhance creaminess when reheating leftovers, add a splash of broth.