Roasted Cauliflower Chowder

This cozy chowder is packed with layers and layers delicious flavors. And the star of the show: Roasted cauliflower. This chowder is so good it will even make the cauliflower-haters rethink their position. Growing up I was always very lukewarm towards cauliflower and my preference has been raw over cooked (eg, with dip). But since discovering the transformative power that roasting has on cauliflower I’m sold hook, line and sinker.

This soup is simple and straightforward and you can do the prep work and get the soup going while the cauliflower is roasting. For texture, you can adjust however chunky or smooth you prefer the chowder by how much you puree it.

• 1 large head cauliflower, washed and cut into florets
• 2 tablespoons olive oil
• pinch of salt
• 2 tablespoons butter, vegan/paleo: use olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 large red bell pepper, seeds removed and diced
• 3 cups chicken broth, vegetarian/vegan: use vegetable broth
• 1 teaspoon chopped fresh thyme
• 1 small bay leaf
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 cup heavy cream, vegan/paleo: use cashew milk
• 2 tablespoons chopped fresh parsley