Cauliflower Chowder

adapted from recipe by

  • 1/2 small onion, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 4 cups shredded cauliflower (one large head)
  • 2 tablespoons water
  • 2 tablespoons organic flour
  • 2 cups organic chicken broth, divided
  • 2 cups 2% milk
  • 2 ½ cups shredded sharp cheddar cheese, divided (half used for garnish)
  • 2 green onions, chopped (used for garnish)
  1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  2. Cook chopped onion and garlic to the pot then season with salt and pepper and sauté until vegetables are tender, about 4-5 minutes.
  3. Add cauliflower to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth. Taste and adjust salt and pepper if necessary. Serve topped with remaining shredded cheese and green onions.

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