Creamy Roasted Garlic Cauliflower Chowder in 30 Minutes

A nourishing Roasted Garlic Cauliflower Chowder that’s vegan and gluten-free, perfect for busy weeknights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Raw Cashews Soak for at least 2 hours prior to use for optimal texture.
1 head Cauliflower Use fresh cauliflower for best flavor.
1 small Potato Can substitute with a medium-sized potato for more body.

For the Flavor

1 bulb Garlic Use additional garlic if a stronger flavor is desired.
2 tbsp Oil Can use olive oil or any neutral cooking oil.
3/4 cup Hummus Roasted garlic or plain hummus works well; can substitute with tahini if desired.
4 cups Vegetable Broth Use low-sodium broth for better control over salt levels.
2 tsp Miso Paste Substitute with soy sauce or tamari for a saltier flavor.
2 tsp Nutritional Yeast Omit if unavailable, but it enriches taste.
Salt For seasoning to taste.
Pepper For seasoning to taste.

For Consistency

Water Adjust thickness of the chowder as necessary.

Equipment

High-powered blender
Baking Sheet
aluminum foil

Method

Step-by-Step Instructions

Soak the cashews in hot water for at least 2 hours, or 15 minutes in boiling water if short on time.
Preheat the oven to 425°F (220°C). Chop cauliflower into florets and dice the potato.
Spread the cauliflower and potato on a baking sheet, drizzle with 1.5 tbsp of oil, and season with salt and pepper.
Prepare the garlic by slicing off the top of the bulb, drizzling with 0.5 tbsp oil, seasoning, wrapping in foil, and placing on the baking sheet.
Roast the vegetables for 20-25 minutes until the cauliflower is golden-brown and the potato is tender; check the garlic after 15 minutes.
Blend the roasted vegetables in a high-powered blender, adding the squeezed garlic and adjusting with soaked cashews, hummus, broth, and miso.
Blend until smooth, adding water if necessary for desired thickness.
Serve warm, garnished with roasted garlic, parsley, and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 1.5mg

Notes

Storage: Store in airtight container for up to 4 days in the fridge, or freeze for 3 months. Reheat gently and blend if thickened.

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