Cauliflower Chowder

Photo by Gina K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons unsalted butter

  • 2

    cloves garlic, minced

  • 1

    onion, diced

  • 2

    carrots, peeled and diced

  • 2

    stalks celery, diced

  • 1

    head cauliflower, roughly chopped

  • 1

    bay leaf

  • 1/4

    cup all-purpose flower

  • 4

    cups vegetable broth

  • 1

    cup unsweetened almond milk

  • Salt and pepper, to taste

Directions

1. Melt butter in a large pot over medium heat. 2. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3 – 4 minutes. 3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3 – 4 minutes. 4. Add in flour until lightly browned, about 1 minute. Add in vegetable broth and milk, and cook, stirring constantly, until slightly thickened, about 3-4 minutes. 5. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12 to 15 minutes; season with salt and pepper, to taste.

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