This lovely chowder is delicious, hardy and simple to make. We eat a lot of cauliflower in our house. It’s low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.
Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
When preparing cauliflower cooking methods are very important. Try not to over cook it and avoid boiling it too much. It looses all the good stuff the longer you boil it. (with losses of 20% after 10 minutes)
This soup is 3.9g net carbs and 3 Weight Watchers points per serving.
Cauliflower Chowder Recipe
By March 6, 2015Published:
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
- 2 tbsp olive oil or butter
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 2 cloves garlic chopped
- 1 tsp thyme chopped
- 1/4 cup almonnd flour blanched
- 4 cups vegetable stock
- 1 head cauliflower cut into bite sized pieces
- 2 bay leaves
- 1 cup almond milk unsweetened
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 tsp cayenne or to taste
- Heat the oil in a large sauce pan over medium-high heat. Add the onions, carrots and celery and cook until tender.
- Mix in the garlic, thyme and almond flour and cook until the flour is lightly browned.
- Slowly stir in the broth, scraping the bottom of the pan as you go. Add the cauliflower and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender.
- Add the almond milk, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.