Cauliflower Chowder

Closet Cooking

Ready in: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Vegetarian
Gluten Free
Very Popular

Ingredients

  • 2 bay leaves
    Spices and Seasonings
  • 2 carrots, diced
    Produce
  • 1 head cauliflower, cut into bite sized pieces
    Produce
  • 2 stalks celery, diced
    Produce
  • 2 cloves garlic, chopped
    Produce
  • 1/4 cup flour (rice flour for gluten free)
    Gluten Free;Health Foods;Baking
  • 4 cups low sodium vegetable broth or chicken broth
    Canned and Jarred
  • 1 cup milk or cream
    Milk, Eggs, Other Dairy
  • 2 tablespoons olive oil or butter
    Oil, Vinegar, Salad Dressing
  • 1 onion, diced
    Produce
  • salt, pepper and cayenne to taste
    Spices and Seasonings
  • 1 teaspoon thyme, chopped
    Produce

Steps

  • Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  • Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.Slowly stir in the broth, deglazing 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, about 10-15 minutes.
  • Add the cream, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.

Nutrition

  • Calories: 227.38  cal  (11.37%)
  • Fat: 11.21  g  (17.25%)
  • Saturated Fat: 2.65  g  (16.59%)
  • Carbohydrates: 25.08  g  (8.36%)
  • Sugar: 9.38  g  (10.42%)
  • Cholesterol: 6.1  mg  (2.03%)
  • Sodium: 372.54  mg  (16.2%)
  • Protein: 11.02  g  (22.04%)
  • Vitamin A: 5311.48  IU  (106.23%)
  • Vitamin C: 75.03  mg  (90.95%)
  • Vitamin K: 36.7  µg  (34.95%)
  • Potassium: 912.48  mg  (26.07%)
  • Folate: 103.57  µg  (25.89%)
  • Vitamin B3: 4.43  mg  (22.16%)
  • Fiber: 5.4  g  (21.58%)
  • Phosphorus: 211.62  mg  (21.16%)
  • Vitamin B6: 0.42  mg  (21.05%)
  • Manganese: 0.36  mg  (18.16%)
  • Vitamin B2: 0.3  mg  (17.7%)
  • Calcium: 144.73  mg  (14.47%)
  • Vitamin B5: 1.36  mg  (13.64%)
  • Copper: 0.23  mg  (11.54%)
  • Magnesium: 39.87  mg  (9.97%)
  • Iron: 1.75  mg  (9.74%)
  • Vitamin E: 1.42  mg  (9.49%)
  • Vitamin B1: 0.14  mg  (9.34%)
  • Vitamin B12: 0.51  µg  (8.51%)
  • Zinc: 1.02  mg  (6.83%)
  • Vitamin D: 0.79  µg  (5.29%)
  • Selenium: 3.58  µg  (5.12%)

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