I just discovered this recipe looking for a way to use up that cauliflower that’s been sitting in my fridge. It comes out quite delicious and is an easy one-pot meal. Unlike the ordinary chowder, this one is dairy-free using coconut milk to give it that creaminess, also the starch from the Yukon gold potato helps thicken the soup, achieving that rich consistency.
Creamy, rich and dairy-free cauliflower chowder.
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 cup carrot, diced into small cubes
- 2 celery stalks, diced
- 1-2 medium Yukon gold potato, diced into small cubes
- 1 leek, chopped (using the white part mostly)
- Pinch of salt
- 1 small head cauliflower, stems removed and chopped
- 3-4 cups of broth (I used vegetable, but whatever you have on hand is fine)
- 1 can full-fat coconut milk
- 1/4 teaspoon dried thyme
- 1-2 bay leafs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Heat olive oil in a large stockpot over medium-high heat.
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Once heated, add onion, carrot, celery, potato, green onion, and salt. Sauté, stirring occasionally, until onions are translucent and other vegetables have softened - about 5 minutes.
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Add cauliflower. Add vegetable or chicken broth, coconut milk, thyme, bay leaf, salt & pepper. Cover pot and bring to a strong simmer.
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Let cauliflower cook until softened, about 15 - 20 minutes. Add more salt and pepper to taste, garnish with chopped cilantro. Enjoy!