Creamy Roasted Garlic Cauliflower Chowder in 30 Minutes

This Roasted Garlic Cauliflower Chowder is a quick, vegan delight that blends creamy cauliflower with roasted garlic for a comforting meal.

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Prep Time 10

Cook Time 25

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Raw Cashews Soaked for creaminess; substitute with silken tofu for a nut-free option.
1 medium Cauliflower Provides the base and creaminess; fresh or frozen.
1 medium Potato Adds thickness; sweet potatoes can add more sweetness.

For the Flavor

1 bulb Garlic Enhances savory depth; substitute with garlic powder if necessary.
2 tablespoons Oil (e.g., olive oil) For roasting; use vegetable broth for oil-free cooking.
1/2 cup Hummus Contributes creaminess; roasted garlic or plain recommended.

For the Broth

4 cups Vegetable Broth Adds depth; water can work in a pinch.
1 tablespoon Miso Paste Improves umami flavor; leave out for simpler taste.

For the Cheesy Flavor (Optional)

1/4 cup Nutritional Yeast Provides a cheesy taste; omit if not vegan.
to taste Salt + Pepper Essential for seasoning.
as needed cup Water To adjust consistency.

Equipment

baking sheet
High-Powered Blender

Method

Step-by-Step Instructions

Begin by soaking raw cashews in hot water for at least 2 hours. Drain and rinse before using.
Preheat your oven to 425°F (220°C).
Chop the cauliflower into small florets and peel the potato, cutting it into even chunks.
Place the chopped cauliflower and potato onto a baking sheet. Drizzle with oil, salt, and pepper; toss to coat.
Prepare the garlic bulb by cutting off the top quarter. Drizzle with olive oil, wrap in foil, and place on the baking sheet.
Roast everything in the oven for 20-25 minutes, checking the garlic after 15 minutes.
In a blender, combine roasted cauliflower, potato, and garlic cloves with soaked cashews, hummus, broth, miso paste, nutritional yeast, and seasonings. Blend until smooth.
Adjust the chowder's thickness with water if needed and re-blend.
Serve in bowls, garnishing with roasted garlic, fresh parsley, and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 520mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 350IUVitamin C: 80mgCalcium: 60mgIron: 2.5mg

Notes

Store leftovers in an airtight container for 3-5 days in the fridge; can be frozen for up to 3 months.

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