WARMING CAULIFLOWER CHOWDER

WARMING CAULIFLOWER CHOWDER

Cauliflower is easily one of the healthiest foods to eat in 2019 and actually one of the healthiest foods on the planet! It’s versatility is numerous from making soups, salads, cauliflower rice, mash it, make stews with it, in your smoothies and juicing, cauliflower pizza crust, rolls bread sticks and only limited by your imagination.

Warming Cauliflower Chowder

The health benefits of cauliflower are numerous as well.

  • Cauliflower is a member of the cancer-fighting cruciferous family of vegetables.
  • Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your brain and heart health.
  • Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification.
  • Cauliflower contains a wealth of anti-inflammatory nutrients to help keep inflammation in check, including indole-3-carbinol or I3C,
  • Cauliflower is an important source of dietary fiber for digestive health and more.

Coconut Cauliflower Chowder: You may want to make this absolutely delicious warming chowder to cuddle up with on the couch and enjoy during these freezing wintery days or nights

Refrigerates well and can freeze!

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Recipe

Ingredients:

1 large head of cauliflower, roughly chopped

1 tablespoon olive oil

4 cloves garlic

1/4 cup unsalted butter

1 medium red onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 bay leaf

1/2 teaspoon dried thyme

1/8 cup + 2 tbsp all-purpose flour (can use gluten-free flour)

4 cups vegetable broth (low sodium is fine)

1/2 cups Silk Almond Almond milk Unsweetened

1/2 cup coconut milk or a little more

Salt and black pepper, to taste

Top with nutritional yeast

Directions:

Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and season with salt + pepper if needed.

Pour chowder into bowls, top with nutritional yeast and serve warm.

Note-if you want the recipe to be gluten-free, use gluten-free flour.

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