Vegan-ized this Pinterest find (original post – http://damndelicious.net/2014/03/22/cauliflower-chowder/) earlier this week for dinner with my best friend & her roommate. Verdict? Two thumbs up! My bestie & I had seconds… any then I maybe had thirds from the leftovers when I got home…
One of the great things about this chowder is that it satisfies your creamy cravings without all the added carbs and calories that come with a potato chowder. A handy google search, see beside, can confirm this.
The changes I made to the original recipe included swapping out dairy-filled butter & milk for vegan versions, and doubling the onion & celery. I did, however, take out the carrots because I was serving an AMAZING carrot side dish (recipe coming soon). I also decided to include the cauliflower greens as well for some added fiber & nutrients – plus reduced waste! I recommend washing the stalk & leaves before you use them because they can have dirt hidden amongst them. When I made the recipe, I just composted the very end of the stalk because it was a little too tough to work with, but chop up the rest of it & toss it all into your soup! I’ve adjusted the cooking times to account for the stalk – which takes longer to become tender – but you may need to cook your soup 5-10 minutes more at the end if they’re still a tad tough.
This is a great, hearty soup that will warm you up on chilly days! Bon appetit!
Cauliflower Chowder Topped With Bacon
- 4 slices vegan bacon, diced
- 2 tablespoons vegan butter
- 2 cloves garlic, minced
- 2 onions, diced
- 4 stalks celery, diced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup plant-based milk
- 1 head cauliflower (stalk & greens included), roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in cauliflower and greens. Cook, stirring occasionally, about 5-6 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in vegetable broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower & stalk/greens are tender, about 15-20 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.