Creamy, delicious and not a dollop of dairy in sight—this cauliflower chowder is a vegan dream come true.
What You Need:
- 5 garlic cloves
- Olive oil
- Head of cauliflower, chopped
- 1 potato, chopped
- 2 shallots, chopped
- 1 tablespoon miso
- 2 tablespoons fresh thyme
- 4 cups vegetable broth
Step 1: Pour a bit of olive oil on the garlic cloves and wrap them in tin foil.
Step 2: Place the chopped cauliflower, potato and shallots alongside the foil garlic packet on a lined baking sheet. Season the cauliflower, potato and shallots with olive oil, salt and pepper.
Step 3: Roast the veggies for 30 to 35 minutes at 425° F, then remove the pan from the oven.
Step 4: Add the roasted cauliflower, potatoes and shallots to a pot along with the miso, thyme and vegetable broth. Unwrap the garlic and add the roasted cloves.
Step 5: Cook the mixture over medium heat, using an immersion blender to blend until smooth.
Step 6: Pour yourself a bowl of soup and garnish with olive oil, thyme and a floret of cauliflower.
Additional Reporting by Abby Hepworth