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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
 - Salt
 - Pepper
 - 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.

RELATED: 30 Easy Vegan Dinners You Can Make in 30 Minutes

Additional Reporting by Abby Hepworth

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