Encore post. Originally published 12/15/14, I thought I’d bring our popular recipe for Roasted Cauliflower Chowder back this year.
By now, you’ve likely seen my recipe for Whole Roasted Cauliflower and many of you have been asking…how do I serve it? This Roasted Cauliflower Chowder is by far one of my all time favorite recipes to date! We cut the whole roasted cauliflower into florets and reduced the simmering liquid. To that, we added sauteed onions, carrots, leeks, celery and garlic. Doesn’t it look amazing? Well, I can assure you…it tastes even better than it looks!
Roasted Cauliflower Chowder
The Whole Roasted Cauliflower recipe is where we begin…
Whole Roasted Cauliflower
The cauliflower is first par-cooked in a flavorful broth. It contains white wine, vegetable broth, olive oil, salt, lemon juice, vegan margarine, red pepper flakes, sugar, a bay leaf and water. Bring that to a boil.
Poaching Liquid
Then, add the cauliflower (leaves and stem removed, but enough left to keep it intact). Reduce the heat and simmer, turning occasionally until a knife easily inserts into the center. About 15-20 minutes. For the full simmering liquid recipe, click here…
Poached Cauliflower
Cut the roasted cauliflower into florets. There is already SO much flavor in this cauliflower!
Roasted Cauliflower Chowder
While the cauliflower is roasting, I reduced the simmering liquid down by about half.
Meanwhile, in a saute pan with 2 Tbl of vegan margarine, I sauteed onions, garlic, carrots, celery and leeks over medium-high heat. Once the vegetables become tender, I added a bit of flour to thicken and cooked for about 1 minute. This removes that raw flour taste. Then, I added another cup of vegetable broth and 1 C of almond milk along with the reduced simmering liquid. Cook for a few minutes, whisking to combine. Season, if necessary, with salt and pepper. It should be very flavorful and not need much more seasoning at this point.
Cut the roasted cauliflower into bite-sized florets and add to the chowder. Cook just unti heated through.
Roasted Cauliflower Chowder
Serve with a crusty loaf of bread to sop up all of those A-M-A-Z-I-N-G juices. This soup is one I will make again and again. I was thrilled with how well it came out. My only regret is that I didn’t make more! This serves about 4 people.
Roasted Cauliflower Chowder
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Author Veg Life Staff
Ingredients
- FOR THE POACHING LIQUID:
- 1 C White Wine
- 1-1/2 C Vegetable Broth
- 1/3 C Olive or Grapeseed Oil
- 1 Tbl Salt
- 2 Tbl Lemon Juice
- 2 Tbl vegan Margarine such as Earth Balance
- 1-1/2 tsp Red Pepper Flakes
- 1 Tbl Sugar
- 1 Bay Leaf
- 3 C Water
- 1 head of Cauliflower leaves & most of the stem removed
- *****
- FOR THE CHOWDER BASE:
- Reduced Simmering Liquid from the Whole Roasted Cauliflower Recipe
- 2 Tbl vegan Margarine such as Earth Balance
- 1 clove Garlic minced
- 1 Onion diced
- 2 large Carrots peeled and diced
- 2 large Celery Stalks diced
- 1 Leek chopped, rinsed well and dried
- 1/4 C All-Purpose Flour
- 1 C Low-Sodium Vegetable Broth I like Imagine brand, it’s really dark and flavorful
- 1 C Almond Milk
- Salt and Pepper to taste
- Parsley for garnish
- Soy Bacon-Flavored Bits for garnish if desired
Instructions
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Preheat oven to 475 degrees.
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Combine all poaching liquid ingredients to a boil in a large pot.
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Add the cauliflower, reduce to a simmer, turning occasionally until a knife inserts easily. This should take about 15-20 minutes.
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Using two slotted spoons, or a mesh spider, transfer the poached cauliflower to a rack over a rimmed sheet pan. This will help to catch any remaining juices.
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Roast, turning halfway through, until golden brown all over. This should take approximately 35-40 minutes.
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While the cauliflower is roasting, reduce the simmering liquid by half over a medium boil.
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In a large skillet with 2 Tbl of vegan margarine, saute the onions, garlic, carrots, celery and leeks until tender.
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Once cooked, add 1/4 C of flour to the vegetables and continue to cook for 1-2 minutes. This cooks out that raw flour taste.
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Add the reduced liquid to the vegetables along with 1 C almond milk and another 1 C of vegetable broth.
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Continue to cook, whisking occasionally, until it incorporates and thickens slightly.
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Cut the cauliflower into florets and add to the broth, cooking just until heated through.
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Garnish with fresh parsley and soy bacon-flavored bits, if desired.
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Serve with a crusty bread (perfect for catching all of those delicious juices).
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