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  • Writer's pictureKit

Cauliflower Chowder


  • 1 medium head of cauliflower, chopped 

  • 1 cup turnips, chopped (optional)

  • 5-6 cloves garlic, peeled (optional)

  • 1 cup cherry tomatoes (optional)

  • 2 tablespoons olive oil 

  • ½ cup onions, chopped

  • ¼  cup carrots, diced

  • ¼ cup celery, diced

  • 2 bay leaves

  • 1 teaspoon herb de provence 

  • 1 cup milk (dairy free if desired)

  • 3-4 cups broth (vegetable or otherwise)

  • ¼ cup arrowroot powder or cornstarch

  • Grated cheese and parsley for garnish (optional)


  • Mix the first four ingredients with 1 tablespoon olive oil, salt and pepper. Roast at 400ºF for 30 minutes

  • Mix arrowroot powder with broth, set aside 

  • Heat the rest of oil in a soup pot, then add onions, celery and carrots. Sauté until caramelized, add bay leaves, milk and broth. Simmer for a few minutes.

  • Add roasted vegetables, herb de provence, salt and pepper to taste

  • Let simmer for 30 minutes or longer. Serve with grated cheese and parmesan if desired.

Makes about 4-6 servings. Wonderful with a slice of crusty bread!

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Hi thanks for sharing thiss

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