Yield: Serves 4–6 | Prep Time: 10 minutes | Cook Time: 45 minutes
This chowder is so reliable because it’s easily adjustable to different dietary restrictions. If you omit the shredded cheese garnish, it’s a completely vegan recipe (thanks to the use of creamy almond milk!), and if you’d like, you can use gluten-free flour instead of all-purpose flour and eliminate the crackers to make it a completely gluten-free recipe, too.
INGREDIENTS
1 head cauliflower, coarsely chopped
1 head garlic, top cut off
1 large shallot, coarsely chopped
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 carrots, chopped
2 celery stalks, chopped
1 bay leaf
1 teaspoon fresh thyme leaves
¼ cup all-purpose flour
2 (15-ounce) cans vegetable broth
2 cups unsweetened almond milk
¼ cup shredded white cheddar cheese, for garnish (optional)
Saltine crackers, for garnish
DIRECTIONS
1. Preheat the oven to 400°F.
2. Place the cauliflower, garlic, and shallot on a large baking sheet. Drizzle with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and toss until well coated. Roast for 20 to 25 minutes, or until the cauliflower is lightly browned and tender. Remove from the oven and set aside.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the carrots and celery and cook, stirring occasionally, for 5 minutes.
4. Squeeze the roasted garlic from the papery skins and finely chop. Add the garlic, roasted cauliflower, roasted shallot, bay leaf, and thyme to the pot. Sprinkle the flour over everything and stir. Cook until all the flour has been absorbed, about 5 minutes.
5. Stir in the broth. Simmer for 10 minutes. Add the milk and stir until the chowder is creamy. Season with salt and pepper.
6. Ladle the chowder into bowls and serve warm, topped with shredded cheese, if desired, and crackers.